Whisk together flour, cocoa, baking soda, and salt in a medium bowl.

In a small bowl, mix brown sugar and sugar, breaking up any lumps.

In a separate bowl, cream together butter and canola oil with an electric mixer.

Add sugar mixture, cinnamon, black pepper, cayenne pepper, and vanilla to the creamed butter and oil.

Beat on high speed for 1 to 2 minutes.

Beat in the egg white until the mixture is smooth.

Turn off the mixer.

Gradually beat in the flour mixture on low speed until just combined.

Gather the dough and form it into a 9 to 10-inch long log, about 1 1/2 inches in diameter.

Wrap the log tightly in plastic wrap or waxed paper.

Fold or twist the ends of the paper to seal the log.

Refrigerate the dough for at least 45 minutes.

Preheat the oven to 350F (180C) and arrange oven racks in the upper and lower third of the oven.

Line baking sheets with parchment paper, baking mat, or aluminum foil.

Slice the chilled dough into scant 1/4 inch thick rounds using a sharp knife.

Arrange the cookie slices 1-inch apart on the prepared baking sheets.

Bake for 12 to 15 minutes, rotating the baking sheets halfway through.

Remove baking sheets from the oven and transfer cookies to a wire rack to cool completely.

Melt chocolate chips (optional).

Drizzle melted chocolate over cooled cookies (optional).

Sprinkle crushed candy canes and chopped almonds on top of the cookies (optional).

Store the cookies in an airtight container for up to 2 weeks, or freeze for up to 2 months.