Melt the chocolate carefully in the microwave. I use the defrost setting or 50% power. Start with 30 seconds and stir, checking every 15 seconds until it's just melted. Set aside.
Grind the pecans in a small processor. Then put them in a bowl along with the flour, baking powder and salt.
Cream the butter and sugars till fluffy and then add the eggs, vanilla and bourbon. Mix in the slightly cooled chocolate, and blend. Mix in the nut and flour mixture just until combined. The dough will be soft. Cover and chill for an hour.
Preheat the oven to 350.
Shape the dough into 1" balls and first roll in the granulated sugar, then in the confectioner's. Bake on parchment or silpat lined baking sheets for 15 to 20 minutes, check them at 15, if the characteristic crackles have appeared, and they're slightly firm to the touch, they're done.
Cool on racks. You can sift more powdered sugar on top of the cookies after they've cooled for a whiter look.
Be careful not to overbake these...think of them as tiny brownies...you don't want them to be dry.