• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

CHOCOLATE / CINNAMON COOKIE DOUGH PREPARATION

• In a mixing bowl, combine the all-purpose flour together with the cocoa powder, ground cinnamon, baking powder and sea salt. Set aside.
  6.70 oz all-purpose flour, 1.41 oz unsweetened cocoa powder, 1 tsp ground cinnamon, 1/2 tsp baking powder, 1/4 tsp sea salt
  
• In another mixing bowl, cream the softened butter together with the light brown sugar and granulated sugar using an electric mixer, for about 2 minutes on high until light and fluffy.

  Beat in the egg yolks and vanilla bean paste until pale and creamy.
  6 oz butter, 5.29 oz light brown sugar, 1.76 oz granulated sugar, 2 egg yolks, 1 1/2 tsp vanilla bean paste
  
• Gradually add the dry ingredients. Start mixing on low and once everything is combined, stop. NOTE: Do not over mix.
  
• Using a 1½-Tablespoon cookie scoop, scoop out the cookie dough. Gently roll it between the palms of your hands and place it directly on your prepared baking sheet, at least 2 inches | 6 cm apart so they have room to grow. Then use the back of ice cream scoop and create an indent at the center. NOTE: This will hold the chocolate ganache later on. Refrigerate for 1 hour. NOTE 2: You really want to the dough to be cold when it gets into the oven.
  

CHOCOLATE GANACHE

• Pour the heavy cream into a microwave safe bowl and bring it just to a boil in microwave, about 30 seconds at a time for 1 minute. Add the dark chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, then stir. Transfer to a piping bag. Set aside.
  4 oz heavy cream, 6 oz dark chocolate chips
  

BAKE!

• Preheat oven to 350F/180C. 
• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they are barely golden around the edge and the center still slightly soft.
  
• Once your Chocolate Cinnamon Thumbprint Cookies are right out of the oven, use the back of the ice cream scoop to redefine the indent for the ganache. You can also use a circular cookie cutter to reshape the cookies while they are still warm. Let them cool down completely on your baking sheet.
  Sprinkles
  
• When ready, pipe the chocolate ganache and add sprinkles on top. NOTE: I made this recipe during Ramadan and used the cutest themed sprinkles to gift to my friends. Once ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh for a few days!). Enjoy & Bon Appétit!