Preheat the oven to 180 degrees C. Line a baking tray with baking paper and set aside.
In a medium sized bowl combine flour, cocoa powder, baking soda, cinnamon, chili powder and salt.
Using a stand mixer or hand mixer beat butter and sugars together until fluffy. Add the egg and vanilla and combine.
Gradually add the dry ingredients to the butter mixture and combine using the lowest speed. Stir in chili chocolate chunks.
Using a cookie scoop or spoon place rounded scoops on the prepared baking tray about 5cm apart.
Bake for 8-10 minutes until set, checking after 8 minutes. You don't want to overbake the cookies. Let the cookies sit on the baking tray for 5-10 minutes before moving to a cooling rack.
Store in an airtight container for 1 week.