Black and White Mochachino Sugar Cookie Sandwiches

In a medium bowl, cream the butter, sugar and vanilla extract.

Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.

Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.

Refrigerate for 1 hour.

Preheat oven to 350°F Unwrap dough.

Using 2" cookie cutter of desired shape, cut out cookies. Re-roll and re-cut to use all dough.

Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.

Transfer cookies to wire racks and cool completely.

Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.

Spread half the cookies with the filling; top with remaining cookies to make sandwiches.

Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth. Dip each cookie halfway into the glaze; let excess drip off. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.) Set on wire racks to cool.