1½ cups butter or margarine, softened
1¼ cups sugar
2 large eggs, lightly beaten
3 cups self-rising flour
1½ cups cocoa powder
¼ teaspoon pepper
1/8 teaspoon cayenne pepper
1 teaspoon ground cinnamon
5 1-ounce squares semisweet chocolate,
                                                      melted

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add flour and cocoa powder, beating until well blended.  Shape dough into a flattened disk; wrap in plastic wrap and chill for 1 hour.

Preheat oven to 350°F.  Lightly spray cookie sheets with non-stick vegetable spray.

Divide dough into three equal pieces.  On a well-floured board, roll out one piece of dough to 1/8-inch thickness.  Cut with cookie cutters; place, 1½-inches apart, on prepared cookie sheets.

Bake 8 to 10 minutes or until just crisp.  Remove from cookie sheets; cool completely on wire racks.

Drizzle melted chocolate over the cooled cookies; set aside to harden.

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