Cappuccino Cookies

4 ounces semi sweet chocolate
1 cup unsalted butter, room temperature
1/2 cup firmly packed dark brown sugar
1 egg
1 tablespoon instant coffee dissolved in 1 tablespoon hot water
2 cups all purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

Place 2 ounces of chocolate in a microwave - proof bowl or in top of a double boiler.Microwave on medium high or heat over hot water, stirring until melted and smooth. Set aside. Cream butter on medium speed until light, about 2 minutes. Increase speed to high; add sugars and egg. Continue beating until mixture is smooth. Stir in coffee and melted chocolate; mix well. Blend in flour, cinnamon, nutmeg and salt. Shape dough into 2 logs, each about 2 inches in diameter. Cover with plastic wrap. Refrigerate 45 minutes. Preheat oven to 350° F. Lightly grease cookie sheets. Cut 1/4 inch thick slices from logs of dough. Transfer cookies to cookie sheets. Bake 8 to 10 minutes or until cookies are firm to the touch and a light golden brown on the bottom. Remove cookies to wire racks to cool. Melt the remaining chocolate. Using a spoon, drizzle chocolate over cookies. Let chocolate harden before serving cookies. You can also drizzle cookies with white chocolate.