In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cocoa powder, sugar, baking powder, vanilla extract, salt, butter, and eggs.

Mix until everything is combined. Then add the almonds and use your hands bring the dough together. Form a ball, wrap with plastic foil, and chill in the fridge for 30 minutes.

Preheat the oven to 390°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

Take the dough out of the fridge and divide it into three equal pieces. Shape each piece of dough into a 9-inch long log. Transfer logs to prepared baking sheet.

Bake the logs in the oven for 15 minutes. Then take the pan out of the oven, set it on a cooling rack and allow to cool to room temperature.

When the logs are cool, use a sharp knife to cut them into slices about ½-inch thick.

Transfer cookies to the baking sheet cut sides down, and bake at 390°F (200°C), for 10 more minutes.

Let cool for 10 minutes on the baking sheet, then transfer to a cooling rack and let cool completely.

When the cookies are cooled completely, melt the chocolate and decorate the cookies with a chocolate drizzle. Let sit until set then store in an airtight container for up to one week.