Vegan Mexican Hot Chocolate Almonds

1 Melt the dark chocolate in a microwave safe bowl, in the microwave in 30 second intervals, stirring after each interval until completely melted.
2 Once the chocolate is completely melted, stir in the cinnamon, cayenne and chili powder. 
3 Next pour the almonds into the bowl of chocolate and stir around to coat all of the almonds completely. Scoop the almonds out with a fork and tap off the excess chocolate, then place the almonds onto a silicone lined baking sheet and spread out so the almonds are separated and in a single layer. You should be able to separate easily with the fork. Sprinkle with sea salt and more cayenne if desired. 
4 Let cool until hard, about an hour or half hour in the freezer. Enjoy!