Preheat oven to 325 degrees F. In a medium bowl, stir together flour, sugar, cocoa powder, chile blend, and cinnamon. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and shape into a ball.

On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a 1-1/2- to 2-inch star shaped cookie cutter, cut out dough. Place cutouts 2-inches apart on an ungreased cookie sheet. Bake in the preheated oven for 20 to 25 minutes or until cookies are just firm in the center. Transfer cookies to a wire rack; let cool. Drizzle with Chocolate Glaze. Let stand until chocolate sets. Makes about 24 cookies.

In a medium bowl, stir together 1/2 cup powdered sugar, 1 tablespoon unsweetened cocoa powder, and, if desired, 1/8 teaspoon ground cocoa chile blend or dash of ground chipotle chile pepper. Stir in 1 teaspoon softened butter. Stir in 2 teaspoons milk. If necessary, add additional milk until mixture reaches drizzling consistency.

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.