Mix together your flour, cocoa powder, and baking powder in a medium bowl. Set this aside.
In a mixing bowl, blend together the butter and sugar alternative. When well blended, you can add the vanilla extract and then the eggs one at a time, stirring between additions.
Then stir in the dry ingredients from the medium bowl to the mixing bowl. Be sure to scrape the sides of the bowl as needed to blend the ingredients together.
Cover the cookie dough and refrigerate for at least 3 hours.
When ready to bake the cookies, remove the mixing bowl from the refrigerator. Preheat the oven to 325 and prep your cookie sheets for nonstick. I like to use parchment paper.
Place your powdered sugar in a shallow bowl or similar surface. Use a tablespoon or similar sized scoop to scoop up cookie dough. Roll the dough into 1" balls and then roll each ball in the powdered sugar. Place each of the rolled cookie dough balls on the prepped sheet at least 2" apart.
Bake for 12-14 minutes or until the cookies appear to be crackled and the outer areas of the cookies seem to be set. Allow your cookies to cool on a rack.