Use a double boiler or put the butter (cut into slices) and chocolate in a glass bowl and set in on a pot of gently boiling water. Stir as the chocolate melts and mix with the butter. Mix until smooth.

In separate bowl, sift the flour, baking powder, salt, cocoa powder, cinnamon, and nutmet. Stir together.

Using a stand or hand mixer with whisk attachment, beat the eggs and sugar until pale and peaks. Approximately 5 minutes.

Add vanilla, then pour and scrape the chocolate mix into dry ingredients.

Mix until combines, scraping down the sides of the bowl as necessary.

Combine the dry mix into same bowl. Mix until thoroughly combined.

Cover and chill at least 1 1/2 hours. Can chill up to one day.

When ready, remove from refrigerator

Preheat oven to 325°F

Line two baking sheets with parchment paper

Scoop dough from bowl in 1 1/2 tablespoon scoops. Roll into a ball with your hands.

Place on baking sheets, 1 - 2 inches a part. Baking approximately 9 minutes. The cookies should look puffy and soft.

Place cut marshmallow piece, cut side down, into the center of each cookie. Push it gently into the cookie so that it sticks

Bake again for up to 5 minutes or until the marshmallows are puffed up.

Additionally, you can broil for a minute or so to brown the marshmallows

Remove from oven and allow to cool a bit, then sprinkle with cinnamon and nutmeg