Steps:
- Sift flour, cocoa powder, salt, and cinnamon into a bowl. On a lightly floured work surface, roll out dough to 1/8-inch thick. Transfer to a parchment paper-lined baking sheet. Chill in freezer 15 minutes. Preheat oven to 350 degrees F. Using a 3-inch cookie cutter , quickly cut out shapes from dough (if dough begins to soften, chill it in freezer 3 to 5 minutes). Reroll and cut scraps. Transfer shapes to prepared baking sheets, spacing them 2 inches apart. Brush flour from shapes. Sprinkle with nonpareils, if using. Chill in freezer until firm, about 15 minutes. Bake cookies until crisp, about 9 minutes. Let cool completely on sheets on wire racks. Cookie can be stored between layers of parchment in an airtight container at room temperature up to 1 week.
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