Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a medium bowl, combine the flour, almond meal, cocoa powder, baking soda, salt, cinnamon, and cayenne pepper. Stir to blend and set aside.
In another bowl, mix the butter with both sugars and the vanilla. Once it's blended, add the egg and mix until smooth. Now incorporate the dry ingredients, and mix only until combined. Then fold in the Mexican chocolate.
Use a tablespoon or a 1 1/4 inch cookie scoop, shape the dough onto the parchment-lined baking sheets. Press each one down gently with the palm of your hand. The balls of dough should be at least 2 inches apart, about 12 per sheet. Bake just until they're spread and are solidified, about 10 minutes. The cookies will look done along the edges and might appear a bit raw in the center. This is okay, as they will cook a bit more out of the oven and be perfect! Let them cool for about 15 minutes on the baking sheet.