Whisk together the flour, cocoa, salt, cayenne pepper, cinnamon and freshly ground pepper and set this aside.  Beat together the butter and brown sugar until the mixture is creamy – I used my electric mixer.  Add the egg and vanilla and beat on high for about a minute until it’s fluffy, then turn down the speed and gradually add in the flour mixture, scraping down the sides as needed until blended.

Turn the dough out and do your best to work it/roll it into a log – there are a variety of ‘instructions’ as to how best make this happen, but really it’s just patience – use a cutting board, use your counter, wax paper, whatever – I used my hands.  The dough is definitely a workable consistency, and it’s worth it.  Just roll it baby.

Once you have a log – mine was over a foot long and maybe 1 1/2 inches across? – wrap it well and chill it for a good hour (or days, or freeze it) until you’re ready to bake the cookies.

Preheat the oven to 375, leave the log at room temperature for about 10 minutes before slicing, then slice and bake for 8 to 10 minutes.  Perfect.