Melt the unsweetened baking chocolate: Either in a small saucepan over low heat, stirring constantly, or in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, ground cinnamon, cayenne pepper, and optional nutmeg. Set aside.

Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In a large mixing bowl with an electric mixer (stand or hand), cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Pour the slightly cooled melted chocolate into the wet ingredients and mix until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. The dough will be thick and slightly sticky.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and allows the flavors to meld.

While the dough chills, prepare the coating: In a small shallow bowl, whisk together the 1/4 cup granulated sugar, 1 tsp ground cinnamon, and optional 1/4 tsp cayenne pepper.

Once chilled, scoop rounded tablespoons of dough and roll them into balls, about 1 inch in diameter. Roll each dough ball generously in the cinnamon-sugar coating until evenly covered.

Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.

Bake for 9-11 minutes, or until the edges are set and the centers look slightly soft. Do not overbake, as they will continue to firm up as they cool.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.