Mexican Chocolate Snowball Cookies

• 1 cup butter, softened
• 1 2/3 cups confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup unsweetened dark cocoa powder
• 1 tablespoon ground cinnamon, divided
• 1/2 teaspoon ground ancho chile pepper
• 1/8 teaspoon salt
• 2/3 cup finely chopped toasted almonds
• 1/3 cup finely chopped dark chocolate
• 2 tablespoons unsweetened dark cocoa powder

1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
3. Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
4. Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
5. Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
6. Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
7. Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

butter, sugar, vanilla, flour, cocoa, ground cinnamon, ground ancho chile pepper, salt, almonds, dark chocolate, cocoa

Taken from www.allrecipes.com/recipe/256743/mexican-chocolate-snowball-cookies/ (may not work)