Preheat oven to 350 degrees F. and have ready two large baking sheets lined with parchment paper or foil.
Whisk together the flour, cocoa, cinnamon, coffee, baking powder, baking soda, and salt.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugars until creamy. Beat in vanilla, then add eggs, one at a time using lowest speed of the mixer. When eggs are blended, increase mixer speed and beat for 30 seconds, scraping sides of bowl.
Using the lowest speed of the mixer, add the flour mixture and stir until fully blended. Stir in the chips or chunks.
Scoop dough by 1/4 cupfuls onto parchment lined baking sheets, spacing about 3 inches apart. You can bake right away, or chill the shaped dough mounds until ready to use.
Bake at 350 for 12 minutes or until cookies are puffed and just slightly firm to the touch. Let cool for about 5 minutes on the baking sheet, then transfer to a rack and let cool completely.completely