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Chocolate Pepper Cookies

6 oz unsweetened chocolate
2 cups + 2 Tbsp all purpose flour
1 Tbsp ground cinnamon
2 tsp baking powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cloves
1 3/4 cups sugar
1/2 cup (1 stick) margarine or butter at room temperature
3 large eggs
1 tsp vanilla
2/3 cup powered sugar
50-60 cherry halves or almond slivers

Chop chocolate and melt in top of double boiler until smooth. Cool.
Combine flour and next five ingredients in medium bowl. Using
electric mixer, beat 1 3/4 cups sugar and margarine in large bowl
until light. Beat in eggs, one at a time, then vanilla and chocolate.
Gradually add dry ingredients, mixing until combined. Chill dough
until firm, about 2 hrs in refrigerator, 1 hr in freezer. Preheat
oven to 350. But parchment paper on twp cookie sheets. Placed
powered sugar in shallow pan. Form dough into less than 1 inch
balls, and roll each in sugar to lightly coat. Arrange cookies on
baking sheets, spacing 1 1/2 inches apart. Press one cherry half
into center of each cookie. Bake until cookies puff and crack,
12-18 minutes. Cool. Cookies will be crisp first day, brownie-like
second day.


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