Preheat your oven to 325°F.

In a medium bowl, stir together the first five ingredients (flour, sugar, cocoa powder, cocoa-chile blend or chipotle chile pepper, and ground cinnamon).

Using a pastry blender or your fingers, cut in the butter until the mixture resembles fine crumbs and starts to cling together.

Gather the mixture into a ball, kneading gently until it becomes smooth.

On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick.

Use a 1.5 to 2-inch fluted round or star-shaped cookie cutter to cut out the dough.

Place the cutouts about 1 inch apart on an ungreased extra-large cookie sheet.

Bake for 15 to 18 minutes or until the centers are firm.

Remove from the oven and let the cookies cool on wire racks.

In a small bowl, stir together the powdered sugar, unsweetened cocoa powder, and, if desired, the ground cocoa-chile blend or a dash of ground chipotle chile pepper.

Stir in the softened butter.

Stir in enough milk (2 to 3 teaspoons) to reach a drizzling consistency.

Drizzle the glaze over the cooled cookies and let it stand until the glaze is set.