Melt chocolate by placing unsweetened baking chocolate in a microwave-safe bowl and heating in the microwave for 30 to 50 seconds, stirring every 15 seconds until fully melted.

Cream the softened salted butter and granulated sugar in a large mixing bowl using an electric mixer on high speed for 10 to 12 minutes until fluffy and pale.

Gently add the cooled melted chocolate into the mixture and continue beating for 5 to 7 minutes until smooth and glossy.

Incorporate the whole eggs one at a time, mixing well after each addition for 3 to 4 minutes.

Add vanilla extract, ground cinnamon, and dried cayenne pepper, mixing thoroughly until evenly distributed.

Spread the chocolate filling evenly into the prepared crust using a spatula to create a level surface.

Chill the pie in the refrigerator for 3 to 4 hours to set firmly.

Drizzle cooled chocolate ganache over the top before serving for added richness.