In a mixing bowl add the almond flour, baking powder sugar and chocolate powder. Mix it quickly through and continue to add in the egg, salt and butter. Mix the whole content to a smooth dough.
Preheat your oven to 350° Fahrenheit/ 180° Celsius and keep a backing tray ready with the baking parchment paper laid out.
With your hand form small teaspoon sized balls, place on the baking tray and press them a little onto the parchment as shown. Do this for the remaining dough until everything is used up.
Bake for 12-15 minutes at 180 Celsius.
Let the cookies cool. Prepare a bain marie (aka double boiler) by keeping a pot with water on the hot stove and placing a smaller pot, filled with chocolate, into the hot water so that the chocolate melts but doesn't burn on. Once the chocolate is melted spread the chocolate over the cookies evenly and press a few pink pepper corns into the chocolate as long as it's still liquid and hot. The peppercorns shouldn't be able to fall off easily.
Place some parchment paper into a cookie box and keep the cookies in it. Store in a cool and dry place.