These candies are inspired by the surprisingly simple and awesome recipe here. Dark or Dutch process cocoa make them especially tasty.
1/2 c coconut oil
1/2 c good quality (please!) cocoa powder
3 Tbsp honey
1/2-1 tsp cinnamon, plus an optional dash of cayenne
1/2 tsp vanilla
2 Tbsp fireball whiskey
Melt the coconut oil in a small pan on low heat, then turn off the stove and whisk in everything else. Pour into something like an ice cube tray and refrigerate a few hours before popping out/serving.
You could also just make a big sheet of chocolate and break it up like bark.