Place the flour in a medium-sized bowl and sift the cocoa powder into the flour. Add the cinnamon and whisk together until well combined.

Place the butter, sugar and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour-cocoa mixture all at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.

Divide the dough into two even pieces, 302 grams each. Place one half of the dough on a lightly floured surface and roll out to 1/4-inch thickness. You may need to sprinkle a little flour on top of the dough to keep it from sticking to the rolling pin. This dough is the bottom of your sandwich cookie.

Use a 2-inch round cookie cutter to cut out the cookies. Place the cookies on parchment lined cookie sheet about 1-inch apart. Prick each cookie in the center with a fork. Pricking the cookies will ensure they bake in the center and don’t rise too much.

Follow the same directions for the other half of dough. Use a 2-inch cookie cutter to cut out the cookies and use a smaller decorative cookie cutter to cut the center of the cookie. Place he cookies on parchment lined cookie sheet about 1-inch apart.

Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough will help the cookies hold their shape when baking.

Preheat the oven to 300 degrees F.

Place the chopped chocolate in a medium-sized heat proof bowl. Heat the cream in a small saucepan, until bubbles form around the edges and there is some visible steam.

Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes without stirring and then gently stir with a whisk until the cream and chocolate are thoroughly combined. The ganache will be thick and smooth.

Allow the ganache to cool until it is thickened. The ganache is ready with you can scoop it with a spoon and it remains on the spoon when it is turned upside down.

Place the ganache in a piping bag and pipe about 1 tablespoon onto the bottom half of the cookie. Place the cookie half with the decorative cutout on top and press down until the ganache is at the edge of the cookie.

The cookies can be stored at room temperature in an airtight container for 2 days. Afterwards store in the refrigerator for up to a week. The longer the cookies sit the softer the cookies will become.