• In a medium bowl, whisk together the flour, salt, cinnamon, baking powder, and chile powder.
• 1) In the bowl of a stand mixer using the paddle attachment, beat the butter and shortening together on medium speed until just combined. 2) Add the sugar and beat until the mixture is light and fluffy, about 3 minutes. 3) Scrape down the bowl, add the egg and vanilla, and beat until just combined. 4) Add the melted and cooled chocolate and beat until uniform in color. 5) Scrape down the sides and bottom of the bowl, add half the flour mixture, and beat for 15 seconds. 6) Scrape down the bowl again and then add the remaining flour mixture and beat until just incorporated.
• Shape the dough into 2 disks (it will be sticky so use flour on hands) Wrap the disks tightly in plastic wrap and refrigerate for at least 2 hours.
• Preheat the oven to 325°F (165°C). Line 2 baking sheets with parchment paper.
• Unwrap 1 disk of dough, leaving the other in the refrigerator while you are working, and place it on a work surface lightly dusted with flour. Dust your hands and rolling pin with a little flour. Roll the dough 1/4 inch thick.
• Using your sugar skull cookie cutters, cut the dough and then transfer them to the prepared baking sheets, leaving about an inch of space around each cookie.
• Continue the process with the remaining dough. Place the baking sheets in the freezer for about 15 minutes.
• Bake the chilled cookie dough, rotating the baking sheets halfway through the baking time, until the tops of the cookies look set and are just beginning to appear dry, 10 to 12 minutes.
• Let your cookies cool on a cooling rack.

FILLING ICING & DECORATION ICING:

• Combine 3 1/2 cups confectioners’ sugar and the cream of tartar. Turn the mixer to the lowest speed to mix them together and remove any possible lumps. Add the egg whites and lemon juice, and mix until the icing is completely smooth. ** It should be a thick and shiny glaze.** If the mixture is too thick, add additional egg whites to thin it. If the mixture is too thin, add the additional sugar, 1 tablespoon at a time. Scrape the icing into a piping bag fitted with a large round tip. Outline each of the cookies with the icing and wait about 10- 15 minutes for the outlines to harden.
• REPEAT FOR DECORATION ICING !
• Using 3-4 different bowls ( depending on how many colours you want to use): Add pea-size amounts of food coloring to all the bowls. Keep one bowl that will stay white. Place each color icing in its own pastry bag fitted with a small tip.
• Decorate your sugar skull cookies and you can use the image in this recipe as a guideline, be creative and have fun! Let the décor harden completely before serving, at least an hour or up to overnight.