Chocolate Mascarpone Sandwich Cookies

Make the cookies:

1. Preheat oven to 375 °F/ 190 °C and line a large baking sheet with parchment paper.
2. Place the butter, sugar, and maple syrup in a large stand mixer bowl (on setting 2 or a low to medium setting) and beat until fluffy (you can also use a hand mixer).
3. Add the egg and cinnamon. Continue to mix until well incorporated.
4. Spoon in the flour and cocoa powder. Mix until well combined, and the dough is light and fluffy (it will also be sticky to the touch).
5. Use a 1-tablespoon cookie scoop to measure out the cookie dough and drop the cookie dough balls on the prepared sheet, about 2 inches apart.
6. Bake for 8-10 minutes or until the edges are set and the center of the cookies begin to puff and crack slightly. Do not overbake. Let the cookies completely cool before adding the mascarpone filling.
7. Note: You should have 28 cookies in total.

Make the mascarpone filling:

1. In a small (sauce)pan, melt the chocolate over the lowest heat setting. Stay with it, and don't let the chocolate get hot. Use a spoon to move around the chocolate pieces over the bottom of the pan until completely melted and smooth.
2. Then pour the melted chocolate into a small bowl together with the mascarpone cheese. Mix until well combined.
3. You can make the filling while the cookies are in the oven. It'll take less than 5 minutes.
4. Fill a piping bag with the filling and let it rest in the refrigerator until the cookies are cooled and ready to be assembled—see note.

Make sandwich cookies:

1. When the cookies are cooled, pipe the mascarpone filling onto the bottom part of half of the cookies until all of the mascarpone filling is used up (about two tablespoons of filling per cookie and evenly spread out).
2. Then place the other half of the cookies on top to form sandwich cookies and press lightly together.
3. Note: if you have great piping skills, then you can show off your creation here. Otherwise, use your finger to smooth out the mascarpone filling along the edges of the cookies for a neater look.
4. Chill the cookies for about 30 minutes to preferably one hour, allowing for the mascarpone filling to set—optional.
5. When ready to serve, sprinkle with powdered sugar for a contrasting effect—optional.