Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the topping ingredients in two separate shallow bowls. Set aside.

In a large bowl, combine the cocoa powder, granulated sugar, and oil with a wooden spoon until combined.

Add the eggs and vanilla, mixing until just combined.

Sprinkle in the salt, baking powder, and flour. Mix until well incorporated and a stiff dough forms.

Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. (If the dough is too sticky to roll, refrigerate for 30 minutes and try again.)

Roll each ball in a thin layer of granulated sugar then roll in a thick layer of confectioners sugar.

Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes or until the tops of the cookies crinkle and the edges are set.

Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.