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Melt the dark chocolate in a microwave safe bowl, in the microwave in 30 second intervals, stirring after each interval until completely melted.
Once the chocolate is completely melted, stir in the cinnamon, cayenne and chili powder.
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.
Let cool until hard, about an hour or half hour in the freezer. Enjoy!