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In a large bowl, whisk flour, cocoa powder, baking powder, salt, and baking soda.
In a medium bowl, whisk eggs, granulated sugar, brown sugar, and butter until combined. Pour into dry ingredients and mix until just combined. Cover bowl with plastic wrap and refrigerate at least 2 hours and up to 12.
Arrange racks in upper and lower thirds of oven; preheat to 350°. Place confectioners' sugar in a small bowl. Scoop about 2 Tbsp. dough and roll into a ball. If dough is too sticky, slightly wet your hands to help roll. Roll balls in confectioners' sugar. Arrange on 2 parchment-lined baking sheets, spacing 2" apart. Roll each piece again in confectioners' sugar, then return to sheets. This will help get a more dramatic crinkle when the cookies bake.
Bake cookies until puffed and cracked, about 14 minutes. The edges will just be set, but the cracks will still look slightly underdone. Let cool on baking sheet.