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1
Preheat oven 375u00b0.
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2
In a small bowl combine flour, baking powder, and sea salt. Set aside.
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3
In a double broiler or pot of simmering (not boiling) water with a heat-safe bowl placed on top, melt the bittersweet chocolate and butter. When melted, turn off heat and add espresso,vanilla and cayenne. Stir. Remove from double broiler and set aside to cool.
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4
In a large bowl with standing electric mixer or hand electric mixer, beat the eggs on high just until frothy about 2 minutes. Slowly add sugar and beat on high until egg and sugar mixture is thick, about 13 more minutes.
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5
Gently fold, using a spoon or spatula, the cooled chocolate mixture into egg and sugar mixture. Fold until partially combined. Add flour mixture and carefully fold again until incorporated. Next add the dried cherries, semi-sweet chocolate chips and pecans. Fold until everything is just mixed. Be careful not to over mix and deflate the eggs.
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6
If the mixture is a little runny, set in refrigerator for 5 to 10 minutes to set.
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7
Line two baking sheets with parchment paper.
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8
Place small spoonfuls of cookie batter onto baking sheet. Leave about 2 inches between each cookie.
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9
Place in oven and bake for 9 minutes. Oven times do vary. What you are looking for is a shiny brownie like crust.
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10
When finished, remove and place on a cooling rack.
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11
Cool. Now eat. Pairs well with a tall glass of milk!
