Sift flour, cocoa powder, baking powder, salt, and cinnamon into a medium-sized bowl.
Mix in the chestnuts.
In a separate medium-sized bowl, mix the butter and sugar until light and fluffy.
Mix the vanilla and egg into the butter/sugar mixture.
Mix in the dry ingredients a little bit at a time until the ingredients come together to form a heavy dough.
Place tablespoon-sized balls of dough onto a parchment-lined cookie sheet. They can be quite close together as they won't spread.
Bake for 15 minutes or until a little crispy on top but still soft on the inside.
Cool on a cooling rack.
Caramel Instructions
Melt butter in a small saucepan on medium heat.
Add brown sugar and stir continuously until just boiling.
Add rum and stir well.
Grab the edge of the saucepan’s handle and tilt the saucepan slightly over the flame of a gas burner (or use a lighter with a long handle) to ignite the rum. Be sure to lean back as the flames will shoot up from the saucepan!
Continue to stir until the flames subside.
Stir in heavy whipping cream until just combined.
Remove from heat.
Cool until thick enough to drizzle over cooled cookies.