Preheat the oven to 180°C/160°C/Gas Mark 4. 

Pop the Butter in a small pan on a low heat until the butter has melted, and allow to cool. 

While the butter is cooling make the cinnamon sugar, combine the granulated sugar and the cinnamon, and set to one side. 

In a medium mixing bowl, add the cooled butter and sugar and beat until combined. 

Add all the remain ingredients and beat together, until it forms a dough. 

Shape into 12 balls (approx. 20g).  Roll each ball into the cinnamon sugar, and then place on a lined baking tray, ensuring there is plenty of space between to allow the cookies to spread.

Bake for 10-12 minutes, until golden brown. Take out the oven and allow to cool.

In a microwave safe bowl, pop in the chocolate, and microwave in 30 second bursts until nearly melted. Take out and stir until fully melted. Allow to cool.  

Pop the butter into a bowl and beat, until soft and smooth. Add in the cream cheese and lightly beat until smooth. 

Add in the Vanilla, Icing sugar, And beat until combined. Finally, add in the cooled white chocolate and beat until combined. 

Spread the layer frosting over the cookie, and smooth it out. Dust with cinnamon to finish