In a mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, ground red chile, the 1/2 teaspoon finely ground black pepper, ginger, cloves, cinnamon, and red pepper (cayenne). Beat until combined, scraping sides of bowl. Beat in egg and milk until combined. Beat in as much flour as you can. Stir in remaining flour. If necessary, knead dough slightly to blend. Shape dough into a ball. Divide dough in half. Shape each half into a 6-1/2-inch-long roll. Wrap in plastic wrap or waxed paper; chill 4 to 24 hours.

Preheat oven to 375 degrees F. Cut rolls in 1/4-inch slices. Place slices 1 inch apart on ungreased cookie sheets. Sprinkle cookies with medium-grind black pepper. Bake 8 to 10 minutes or until edges are golden. Transfer cookies to wire rack to cool.

In small saucepan melt chocolate and shortening over low heat, stirring occasionally. Dip each cookie halfway in melted chocolate; shake off excess. Place chocolate-dipped cookies on waxed paper. Let stand until chocolate is set. Makes about 60 cookies.