This double chocolate chip cookie has a bit of cinnamon in the mix which gives it  little South American twist. 

Ingredients: 

1. 2 cups all-purpose flour
2. ½ teaspoons baking powder
3. 1 teaspoons ground cinnamon
4. ¼ teaspoons salt
5. ¼ cup instant espresso powder (or, finely ground 1/4 cup coffee beans)
6. ¼ cup unsweetened cocoa powder
7. 3/4 cups unsalted butter, room temperature
8. ½ sugar
9. 1 cup packed light brown sugar
10. 2 eggs
11.  1 ½  cups semisweet chocolate chips
12. 2 cups Rice Krispies
13. 1 cup dried cherries, optional

Pre-heat oven to 350 degrees and prepare two baking sheets with parchment paper

1. In a medium bowl, combine flour, baking powder, cinnamon, salt, the cocoa and espresso powders.
2. In a larger bowl, beat the butter until well combined.  Add the sugar and brown sugar and beat until light and fluffy.
3. Add the eggs, one at a time, scrapping sides with a spatula after each addition.
4. Stir in the flour mixture in two additions, mixing well after each.
5. Stir in chocolate chips and  Rice Krispies.
6. Drop by rounded tablespoons onto the parchment paper covered baking sheet and then mash them down.
7. Space the cookies about 2 inches apart and bake  13-14 minutes.
8. The cookies will be soft, so allow cookies them to cool for 1 or 2 minutes on the baking sheet.Transfer them to a cooling rack to cool completely.