It's so important to remind you of the spoon-and sweep measuring method, that I have stated the procedure next to every flour measurement in my book. I once calculated the difference in weight between one cup of spooned and one cup of scooped whole wheat pastry flour. That will make quite a big difference in the final taste and texture of the recipe. Using a large spoon, stir the flour in the bag or container, and lightly spoon it into the cup until it overflows. Do not pack the flour in the cup.
Cocoa can be lumpy unless sifted.
In that case, measure the cocoa and sift it. It is fine to measure the other dry ingredients in the book by scooping, as long as you use level measures. Always use metal measuring cups for dry ingredients, and a glass measuring cup for liquid ingredients. For dense, moist ingredients, such as applesauce, peanut butter, and yogurt, use level amounts in a metal measuring cup. When measuring buttermilk and sticky liquid ingredients like corn syrup, molasses, or honey, place the glass measuring cup on a work surface, and measure the liquid at eye level.