1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Chop the chili finely and set aside. I used two small ones and the heat was fine – use more if you are adventurous.

2. Chop the chocolate coarsely, keep about 1/3 of it for later and melt the rest with the butter in the microwave carefully (make sure the bowl is microwave-safe). You should get a nice and thick chocolate sauce. Set aside to cool down a bit.

3. Combine the flour, baking powder, cocoa, cinnamon and salt in a small bowl and set aside. In a large bowl mix eggs and sugar on high speed until light and fluffy – takes about 2-3 minutes. Add the melted chocolate and mix in well. Add the flour mixture and mix until just combined. Do not overmix. Fold in the chopped chocolate and chili. The dough will be quite soft.

4. Take a spoon or cookie scoop* and place 14-16 portions of dough on the baking sheets. Leave enough space in between. Bake the cookies for about 10-12 minutes – the edges should be baked, but the center can still be a bit soft. Take out of the oven and let cool down on the baking sheets for some time, then transfer to a cooling rack and let cool down completely.