1. Preheat the oven to 350°F (177°C).

2. Grease 36 mini muffin cups with non-stick baking spray.

3. In a bowl, stir together melted butter and brown sugar until smooth.

4. Add the egg and alcohol-free vanilla flavor, mixing until combined.

5. In another bowl, whisk together flour, baking powder, salt, and cinnamon.

6. Blend dry ingredients into the wet mixture until a smooth dough forms.

7. Scoop 1 tablespoon of dough into each greased mini muffin cup.

8. Bake 12–14 minutes until edges are golden and tops are set.

9. Cool 15 minutes, then invert the pan and gently tap out the cookie cups.

10. Cool completely before filling.

11. To make ganache, combine white chocolate chips and heavy cream in a saucepan over low heat.

12. Stir until 75% melted, remove from heat, and let residual warmth melt the rest.

13. Stir until creamy and smooth, reserving a tablespoon for drizzle.

14. Pipe or spoon ganache into cookie cups and let it firm up.

15. Pipe Dulce de Leche on top using a pastry bag with an open star tip.

16. Mix sugar and cinnamon, then sprinkle over the top.

17. Reheat reserved ganache until thin enough to drizzle, and drizzle over cookie cups.

18. Serve and enjoy!