Place chocolate chips in a heat safe bowl. In a small sauce pan, bring the heavy cream to a boil, remove from heat right after if begins to boil. Pour over chocolate. Allow to sit for 5-10 minutes without stirring or touching. The heat of the cream will melt the chocolate. Gently whisk the chocolate and cream together until smooth. Whisk in the cinnamon. Allow to cool to room temp in order to set. You want it firm and spreadable.

Spread desired amount of chocolate ganache onto half of the cookies, and place another cookie (without ganache) on top to make a cookie sandwich.

Chop the almond bark into small pieces, and melt in a small microwavable bowl. (I used a low-ball drinking glass) Dip the tips of each cookie into the almond bark, and place on a parchment lined pan and allow to set. Sprinkle with a dusting of cinnamon and sprinkles if desired while almond bark is still wet.