Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
In a medium bowl, combine the flour, cocoa powder, cinnamon, salt, cayenne and baking soda.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and brown sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract. Mix in the dry ingredients on low speed until the dough is just combined. Fold in the chocolate chips.
Roll the dough by the heaping tablespoon to create 1-inch diameter balls. Roll the balls in turbinado sugar before placing on the sheet pan 2 inches apart. Bake the cookies for 11-14 minutes until the tops are cracked. Cool for 5 minutes on the sheet pan before transferring to a wire rack.
Once cooled completely, store in an airtight container.