1. Sift flour, cocoa, salt, and cinnamon together into a bowl; set aside. Put butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Wrap dough in plastic wrap. Refrigerate 1 hour.

2. Preheat oven to 350°. On a lightly floured work surface, roll out dough to ⅛ inch thick. Transfer to a parchment-lined baking sheet. Chill in freezer 15 minutes.

3. Using a 2 or 3-inch X- or O-shaped cookie cutter or a template and a knife, quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps.

4. Transfer shapes to baking sheets, spacing them 2 inches apart. Chill in freezer until firm, about 15 minutes.

5. Brush flour from shapes. Sprinkle with sanding sugar. Bake until crisp, about 8 minutes.

Let cool completely on sheets on wire racks.

david

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