Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Line two baking sheets with parchment paper or silicone baking mats.
Step 3
Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer about 2 minutes. Remove from heat and set aside.
Step 4
Combine unsweetened chocolate bittersweet chocolate and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted about 5 minutes. Remove from heat and set aside.
Step 5
Mix flour black pepper baking powder salt cinnamon and cayenne pepper in large bowl and set aside.
Step 6
Whisk sugar and eggs in a small bowl until light fluffy and pale yellow about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
Step 7
Fold flour mixture into sugar and chocolate mixture until combined.
Step 8
Stir in dark chocolate chips and liqueur-soaked currants.
Step 9
Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
Step 9
Bake in the preheated oven until cookies are almost set about 12 minutes.