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1. Preheat the oven to 325u00b0F (162u00b0C.)
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2. Line the bottom of a 10-inch (22-23cm) springform pan with parchment paper. Spray the pan with nonstick spray and dust the inside with cocoa powder, making sure to get it up the sides.
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3. In a large bowl, mix together the cocoa powder, nuts, flour, candied citrus, cinnamon, ginger, black pepper, nutmeg, and red chile powder.
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4. Melt the chocolate in a small bowl set over a pan of simmering water. Remove from heat and stir it into the nut mixture.
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5. In a pan fitted with a candy thermometer, heat the sugar and honey until the temperature reads 240u00b0F (115u00b0C.)
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6. Pour the hot honey syrup over the nut mixture and stir well. Scrape the batter into the prepared pan and smooth the top. I start by using a spatula and as the mixture cools, once it's cool enough to touch, I use a dampened hand to get it flat.
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7. Bake the panforte for 35 - 40 minutes; the center will feel soft, like just-baked custard, and if you touch it, your finger will come away clean when it's done. Let the panforte cool on a wire rack for 15 minutes, then run a knife around the edge to loosen it from the pan. Remove the springform carefully (sticky edges might tear, so keep an eye out), then let cool completely.
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Once cool, remove the bottom of the springform pan and peel away the parchment paper. Sprinkle the panforte with powdered sugar and rub it in with your hands.
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Storage: Panforte can be kept for several months, well wrapped, at room temperature.
