In a medium bowl, beat cocoa, sugar and vegetable oil on low. Add the eggs one at a time, beating well between each addition, then stir in the vanilla. Combine the flour, Raspberry Chipotle Spice Rub, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.