3/4 cup (1 1/2 sticks) butter
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp. ground cinnamon (use a little more if you really like cinnamon)
1 tsp. baking powder
1/2 tsp. salt
4-6 oz. bittersweet chocolate
1 tsp. vegetable shortening
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one.
Whisk together dry ingredients. Add the dry ingredients in several additions to the creamed mixture. Be careful not to overmix. Chill the dough several hours, or overnight.
Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Roll dough out on a lightly floured surface–1/8 to 1/4″ depending on how thick you want them. Cut into desired shapes and place on baking sheets. Bake for 5-6 minutes, more if the cookies are thicker. Let cool completely.
Melt bittersweet chocolate and shortening on 50% power in the microwave or use a double-boiler. Dip half of the each cookie into the chocolate and lay on parchment or waxed paper and let the chocolate harden.
Store in an airtight container between layers of waxed paper in a cool, dry place.
Original recipe is available from cafejohnsonia.com