Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
Place chocolate in a small glass bowl (I recommend a pyrex measuring cup). Microwave on high for 30 seconds and stir gently. Heat for an additional 30 seconds, then stir until completely melted. Allow the chocolate to cool to room temperature.
In a medium-sized bowl measure ¾ cup of flour, then sift. Whisk together flour, cinnamon, baking powder, salt, black pepper, and chili powder.
Combine sugar and softened butter in a separate medium-sized bowl. Beat with the paddle attachment at medium speed until well blended, about 1 minute. Add the egg and beat well for about 30 seconds. Add cooled chocolate, vanilla, and honey and combine until just blended, scraping sides of the bowl as needed, about 30 seconds.
Add flour mixture to the wet ingredients, and mix until just combined, about 30 seconds. The dough will have a stiff texture.
Measure out 2 leveled tablespoons of the dough. Add 1 chocolate chip in the center (if they are large chips) or 2 chips (if they are smaller in size), and then roll gently into a ball.
Place each cookie 2-inches apart on the baking sheet. Slightly flatten each ball to achieve a flatter cookie after baking.
Bake for 10 minutes or until almost set. Check the appearance after each additional minute; the cookies will change very quickly. The cookies are done baking when the surface appears crackled. Remove from the oven.
Cool, the cookies on the pan for 2 minutes or until set. Remove from the pan and cool completely on a wire rack.
Once cooled to the touch, gently sprinkle each cookie with a small amount of powdered sugar topping. Enjoy cookies warm for a gooey center.
Store cookies in an air-tight container at room temperature for up to 5 days. Cookies will be chewier over time, perfect for dipping into your favorite hot beverage!