I've been putting a bit of cocoa powder (not cacao) in my black coffee for a few years now - but now you've gotten me interested in cacao. Ended up doing a bit of a dive, here's what I found:

Cacao clearly better than 'dutch process' cocoa, as the roasting produces the carcinogen acrylamide - which is also in chocolate (who knew?)

Cacao comes either fermented or unfermented. Fermenting removes some anti-nutrients plus some polyphenols but boosts phenylethylamine (PEA), which is mood/focus enhancing - but roasting also boosts PEA.

Just reporting what I found, FWIW.

Also, if it's a reasonable taste combination, Lion's Mane is a brilliant idea. I've tried moringa powder for the isothiacyanates, but it tasted pretty terrible.