Line two baking sheets with parchment paper or silicone baking mats.
Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
Fold flour mixture into sugar and chocolate mixture until combined.
Stir in dark chocolate chips and liqueur-soaked currants.
Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are almost set, about 12 minutes.
Remove from the oven and leave on baking sheets to cool, 5 minutes.
Transfer to cooling rack and allow to finish cooling, 5 minutes.