How to make
Beat the butter with the sugar until it is a uniform mixture. Add the flour, sifted cocoa and cinnamon.
Form a ball from the resulting dough, then roll it out into a layer about 1/8 (3 mm) thick. Cut out circles and arrange them on a tray covered with baking paper.
Place in a preheated 320°F (160 °C) oven for 15 minutes. Dissolve the chocolate into the cream over low heat, without boiling. After you stir the obtained cream well, put it in the fridge for 2 hours.
Stick the biscuits together two by two with the chocolate cream but do it just before serving so they don't soften.
