Directions

1. In a large bowl, beat butter with an electric mixer on medium to high speed about 30 seconds. Add about half of the flour, the brown sugar, cocoa powder, chili powder and cinnamon. Beat until combined. Stir in the remaining flour. Stir in the 3/4 cup chocolate pieces. Wrap and chill dough for 1 to 2 hours until easy to handle.
2. On a lightly floured surface roll dough 1/4-inch thick. Cut cookies with a 2 1/2-inch cutter. (We used a heart.) Reroll as necessary. Place 2 inches apart on ungreased cookie sheets.
3. Bake in a 325 degrees F oven for 10 to 12 minutes or until edges are set and tops appear dry. Let stand on cookie sheets 2 minutes before transferring to wire racks to cool completely.
4. In a small saucepan, melt the 1/2 cup chocolate and shortening over low heat, stirring occasionally. (Or in a small microwave-safe bowl, microcook chocolate and shortening, on 50% power (low), for 1 to 2 minutes until smooth and melted, stirring every 30 seconds.)
5. On the counter, set wire rack over a large sheet of waxed paper. Dip edges or one half of each cookie in melted chocolate (or drizzle chocolate over cookie). Let excess chocolate drip off; roll edges in pistachios or sprinkle pistachios over chocolate. Leave cookies on wire racks until chocolate sets.