Preheat oven to 350 degrees F. Put Silpat or baking parchment on a baking sheet and set aside.
In a small pan, melt margarine or coconut oil over medium-low heat. Add first measure of chocolate and melt, stirring often until chocolate is almost completely melted. Remove from heat and stir until chocolate melts completely. Do not overcook chocolate. Set aside.
While chocolate melts, in a mixing bowl, whisk together gluten free flour blend, baking powder, cayenne, and salt. Set aside.
In a mixer with a whisk attachment whip eggs and brown sugar until fluffy. Add vanilla and bland. With mixer on low, slowly add melted chocolate mixture. Mix until chocolate is completely blended. Add gluten free flour blend mixture. Beat until everything is well combined, scraping bowl as needed. Stir in chocolate chunks.
Using a teaspoon, drop spoonfuls of batter onto the prepared cookie sheet about 2" apart. Bake until glossy & crackly on top and soft in the center, about 10-12 minutes. Do not over bake.
Cool on a pan for a couple minutes before moving to cooling rack.