Preheat oven to 400 degrees. Line a half-sheet pan with aluminum foil and a baking rack. Set aside.
To a small bowl, add the chopped rosemary, allspice, ancho chili powder, cinnamon, and brown sugar. Stir to combine.
Pour the mixture onto a piece of parchment paper and spread out slightly. Place a slice of bacon on the herb mixture and press to adhere. Flip the slice over to coat the other side. Place the bacon on the prepared pan. Repeat with the remaining slices of bacon. Arrange the bacon on the sheet pan without overlapping.
Bacon until the bacon reaches the desired level of crispness. For thick-cut bacon, this will take approx. 20-30 minutes. If using thin-sliced bacon, start checking doneness after 8-10 minutes.
Let bake rest for approx. 5 minutes before serving. Bacon will continue to crisp as it cools.
Store leftovers in an airtight bag in the refrigerator for 4-5 days.