Sift the flour, cocoa powder, cayenne and salt together into a bowl. Mix well. In a mixer, cream the butter with the sugar until creamy (low speed). Add the egg and continue beating until mixed well. Add the dry ingredients and incorporate into the mixture.

Divide into 3 sections and form each into a ball. On 3 separate parchment sheets roll each ball into 3 cylinders about 12 inches long and 2 inches thick. Freeze each parchment wrapped cylinder for approximately 1 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Take from freezer and slice each cylinder into approximately 24 cookies about 1/2 inch thick. Arrange the cookies on the baking sheets leaving about 1 inch between cookies.

Sprinkle each of the above toppings on 1/3 of the cookies. (You can choose 1 topping and multiply it by 3 and make the whole batch with just one topping if you choose)

Bake for 12 minutes until cookies are firm. Cool.