Delicious with a cold glass of milk or a fine port.

Scale

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

¼ teaspoon each ground cinnamon, ground cloves, grated nutmeg and salt

½ cup unsalted butter

½ cup sugar

1 egg

2 tablespoons fresh orange juice plus 1 teaspoon grated zest

½ teaspoon vanilla

½ cup semisweet chocolate chips

2 tablespoons heavy cream

2 teaspoons corn syrup

30 whole smoked almonds or ½ cup chopped nuts

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Heat oven 350F. In mixing bowl, sift flour, cocoa powder, baking powder, spices and salt; set aside.
In bowl of stand mixer, using the paddle attachment, cream butter and sugar until light. Add egg, orange juice, zest and vanilla; blend well.
Add dry ingredients; mix well.
Using a cookie scoop, drop batter on to ungreased baking sheets.
Bake 10 minutes. Cool on pan 1 minute before transferring cooking to rack to cool completely.
In microwave or on stovetop, melt chocolate chips with heavy cream, stirring, until smooth; stir in corn syrup.
Spread chocolate mixture over tops of cookies.
Top each cookie with a whole almond or sprinkle with chopped nuts.