3/4 cup powdered sugar
4 teaspoons Dutch process cocoa
1 teaspoon cinnamon
4 room temperature egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup + 3 tablespoons miniature semi-sweet chocolate chips
1 1/2 teaspoons shortening

Heat oven to 275°F. Line baking sheets with parchment paper. Combine powdered sugar, cinnamon and cocoa. Set aside. Beat egg whites on low speed till foamy. Gradually increase speed to medium-high and beat till stiff peaks begin to form. Pour sugar in steady stream into egg whites. Beat till mixture stands in stiff peaks. Beat in vanilla till well blended. Sift powdered sugar mixture over meringue. Gently fold in till partially incorporated. Sprinkle 1/4 cup chips over meringue and continue folding till evenly incorporated. Do not overmix as meringue may begin to deflate. Spoon heaping teaspoons of meringue into peaked mounds about 1 3/4 inch diameter onto prepared baking sheets. A pastry bag may also be used to pipe cookies onto sheets. Bake 15 minutes. Switch positions of baking sheets in oven; bake an additional 17-20 minutes till cookies are dry to the touch but still slightly soft in center when pressed. With cookies still on paper, place on flat surface till completely cooled. Combine remaining chips and shortening. Melt and stir till smooth. Spoon glaze into small pastry bag fitted with fine tip, or into small resealable plastic food bag with small hole cut in one bottom corner. Drizzle fine lines of chocolate back and forth over cookie tops. Let stand till chocolate sets. Store in airtight container in single layer in cool, dry place.