1 lb. (3 3/4 c.) confectioners sugar
1/2 c. unsweetened cocoa
1/2 tsp. ground cinnamon
1/2 c. butter
1/4 c. heavy cream
1 1/2 tsp. vanilla extract
1 c. chopped nuts

Line 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In bowl, mix sugar, cocoa and cinnamon. In saucepan, heat butter and cream until butter melts (do not boil). Add vanilla. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour. Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. Garnish with whole nuts, if desired.