Preheat the oven to 350°F/ 176°C.
Sift the cocoa, cayenne, chili powder, cinnamon, baking soda, salt, and flour together in a bowl.
In a standing 5-quart mixer with a paddle attachment, beat the butter for a minute to soften, and then add the sugar and beat for 3 more minutes. Paddle until the butter is light and fluffy, making sure to scrape down the sides of the bowl with a rubber spatula.
Add the egg to the butter and beat for another minute.
Stir in the flour/spice mixture until the flour is just incorporated. Remove the dough, place in plastic wrap, and let chill for 45 minutes in the refrigerator.
On a parchment-lined sheet tray, scoop out tablespoons of dough. Sprinkle the cinnamon-sugar on top and then bake the cookies for 12 minutes.
Remove the cookies from the oven, cool for 10 minutes, and enjoy.