Heat oven to 375 degrees F.

Sift flour, cocoa powder, coffee grounds, cream of tartar, baking powder, salt, and 1 tablespoon of the cinnamon into mixing bowl; whisk a few times.

In a separate bowl, beat butter and 11/4 cups of the sugar until creamy, about 3 minutes. Add eggs, one at a time, beating between additions.

Scrape down sides with spatula; add vanilla extract.

With mixer on low speed, add flour mixture a little at a time until fully incorporated, making sure to scrape down sides.

In a small bowl mix together the remaining tablespoon of cinnamon, 1/4 cup of sugar, cayenne pepper. Whisk well and spread out in shallow dish.

Roll dough in balls (one tablespoon at a time) and then roll each one in the cinnamon/sugar mixture.

Place on parchment paper lined baking sheet about a couple inches apart. Bake for 8 minutes; remove from oven.

Optional: When still warm, sprinkle remaining cinnamon/sugar mixture on tops.

Makes about 24 cookies.