The butter mix with the sugar until a uniform mixture (such as dense foam). Add the flour, sifted cocoa and cinnamon. It becomes a ball from the resulting soft dough that is rolled into a base about 3 mm. Cut out circles, which rank in the tray covered with baking paper and place in preheated oven at 160 C for 15 minutes (maximum). Chocolate is dissolved in the cream over low heat, without boiling. The resulting cream was placed in the refrigerator for 2 hours. The biscuits stick together two by two with chocolate cream, but immediately prior to serving to not soften.