We love the spicy, slightly bitter notes that cinnamon and coffee lend to cocoa powder. The trick is to dust your surface with the sweetened cocoa mixture instead of using plain flour and roll the pastry in that—that way the chocolate really sticks to the dough. If you’re feeling adventurous, you could even add a pinch (up to ¼ teaspoon) of cayenne pepper to the spice mixture for cookies with a kick. If at any point during preparation, the dough gets too soft and sticky, transfer it to a parchment-lined sheet and stick it in the fridge to firm up. If it’s too soft, the dough won’t rise nicely and you’ll lose those flaky layers.