5 large egg whites
1/4 c. unsweetened cocoa
2 tbsp. sugar
1 1/2 tsp. vanilla
1/8 tsp. salt
1/2 c. sugar
1 tsp. cocoa
1/8 tsp. cinnamon

Preheat oven to 225°F. Cover 2 cookie sheets with parchment; set aside. Combine 1 egg white, 1/4 cup cocoa and 2 tablespoons sugar and vanilla in bowl. Beat remaining egg whites and salt until soft peaks form. Add remaining 1/2 cup sugar, a little at a time, while beating until white are stiff and glossy. Fold egg whites into chocolate mixture by thirds. Fill pastry bag with mixture and pipe out cookies onto cookie sheets. Each cookie should be about 1-inch wide.

Bake 1 hour 15 minutes until dry texture. Mix remaining 1 teaspoon cocoa and cinnamon; sprinkle over hot cookies. (To make a pastry bag, use gallon plastic bag and cut off corner.)