In the bowl of a standing mixer, fitted with the paddle attachment, combine 1 cup of the cocoa powder, sugar and butter and mix until well combined. Add the eggs one at a time and mix until fully incorporated.

In a small bowl whisk together the flour, espresso powder, baking soda and salt. Add the flour to the chocolate mixture and blend until just combined. Transfer the dough to the refrigerator and chill for at least 4 hours and up to overnight.

Preheat the oven to 350º F. Line 2 baking sheets with parchment paper.

Place the confectioners' sugar, 1 tablespoon of the cocoa powder, ginger, cinnamon, allspice, clove and nutmeg in a bowl and mix well.  Using a small ice cream scooper or a spoon scoop the dough into the spiced sugar. Using your hands, roll the dough into about 1-inch balls. Place the dough on the baking sheet about 1-inch apart.

Bake for 10 to 12 minutes. Allow to cool for 5 minutes before transferring to a rack to finish cooling.

Notes: To make plain chocolate crinkles eliminate the espresso powder in the cookie dough and do not use any spices in the sugar mixture.