Chop the chocolate.

Place the cream in a small saucepot and bring to a simmer.

Pour the cream over the chopped chocolate. Add the cinnamon and cayenne.

Stir to combine.

Sift the almond flour, powdered sugar, and cocoa powder together.

Whip the egg whites until foamy. Gradually add the superfine sugar, while whipping. Continue to whip until the meringue is stiff and glossy.

Fold the almond flour mixture into the meringue.

Pipe 2-inch diameter rounds of the batter onto a parchment lined baking sheet.

Preheat the oven to 375 degrees and let the piped shells sit out, uncovered, for approx. 30 minutes or until a thin, dry membrane has formed on the surface.

Drop the oven temperature down to 325 degrees and bake for 15 minutes.

Cool on the baking sheet.

Pipe about a tablespoon of cooled ganache onto half of the shells, and sandwich.

Makes about 16 pastries. Can keep in an airtight container for up to 3 days.