Instructions

1. Preheat oven to 375 degrees F.

2. Sift all dry ingredients including flour, cocoa powder, cream of tartar, baking soda, salt, cayenne pepper, chili powder, and half of the cinnamon (one teaspoon) into a medium bowl. Mix to combine.

3. Melt the chocolate tablet by first bringing a small pot of water to a rolling boil. Place the tablet in a separate heatproof bowl that will fit over the pot. Carefully place the bowl over the pot and cover, stirring occasionally.

4. While the tablet melts, beat the butter in a large bowl. Add 1 1/2 cups of sugar, eggs and vanilla, and beat until smooth.

5. Once tablet is melted, combine with wet mixture and slowly add the dry ingredients until the consistency turns to dough.

6. Remove dough from bowl and tightly cover with plastic wrap, making sure there is no air between the surface of the dough and the plastic. Chill for one hour.

7. Combine the remaining 1/2 cup of sugar and remaining cinnamon on a plate. Remove dough from fridge and scoop a heaping tablespoon. Use your hands to roll the tablespoon into a ball and then roll the surface of the ball over the plate until it becomes coated in the cinnamon sugar mix. Repeat until all dough is formed into balls and covered with mix.

8. Place dough balls three inches apart on a baking sheet and bake 12 to 15 minutes, or until the top surface of the cookie cracks. Cool cookie sheet on a wire rack for about five minutes, until cookies are cool enough to touch. Move cookies directly to wire rack and let cool completely.

9. Place half the cookies on a plate, cracked side facing down. Place one generous scoop of ice cream atop each cookie and place remaining cookies cracked side up on top of ice cream to form sandwiches. Gently press each sandwich until ice cream is evenly distributed in the middle of both cookies.

10. Freeze sandwiches in an airtight container for at least three hours before serving. When ready to serve, add decorative holiday sprinkles by distributing sprinkles evenly on a plate and rolling each sandwich sideways in the sprinkles, so sprinkles stick to ice cream filling. If the ice cream does not reach the edge of the cookie, spoon sprinkles into the sides and press lightly on the sprinkles with a butter knife to adhere to the ice cream.