Preheat oven to 350 and spray two large cookie sheets with cooking spray.

Put the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir and then repeat until chocolate is half melted. Be sure to stir chocolate in-between cooking time.

Remove the bowl from the microwave and continue stirring until chocolate is completely melted. Set aside to cool for 5 minutes.

In a medium bowl, whisk together the flour, baking soda, salt and cayenne pepper and then set to the side.

If you are using almonds, put them in a small skillet and lightly brown over medium-low heat (about 4 minutes). Then set aside.

In a large bowl, use an electric mixer to combine both sugars and the eggs. Mixture will be thick.

Then mix in melted chocolate and vanilla until smooth.

Using a spoon, stir in the flour mixture until the flour is moistened. Then stir in the almonds.

Drop dough (about a teaspoon full) onto the cookie sheets, spacing them about 2 inches apart.

Bake for about 15 minutes until cookies are firm and slightly puffed.

Cool before serving.