2 c. sugar
1 1/2 c. butter, softened
2 eggs
2 tbsp. ground cinnamon
2 2/3 c. all purpose flour
3 squares semi-sweet chocolate
4 c. heavy or whipping cream
3/4 c. cocoa
1/2 c. sugar

Tear 10 sheets of waxed paper, each about 9 1/2 inches long. Trace top of 9 inch round pie plate on waxed paper (press hard). Cut out circles. Into large bowl, measure sugar, butter, eggs, cinnamon and 2 cups flour. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed and beat until light and fluffy. With spoon, stir in remaining flour to make a soft dough. Preheat oven to 375 degrees. Moisten 1 large or 2 small cookie sheets. Place 2 waxed paper sheets onto the large cookie sheet or 1 on each small cookie sheet. With spatula, spread a scant 1/3 cup dough very thin onto the waxed paper. Bake each layer about 8 to 12 minutes, or until lightly browned around the edges. With pancake turner, carefully remove cookie still on waxed paper to wire rack to cool completely. (Allow cookie sheets to cool before repeating procedure.) In large bowl with mixer on medium, beat cream, cocoa and sugar gradually until stiff peaks form. Carefully peel off waxed paper from one cookie; place on flat cake plate; spread with about 1 1/2 cups whipped mixture on top. Coarsely grate chocolate and place on top of cake; refrigerate until serving time or at least 3 hours before serving so cookies can soften.