In a microwave-safe bowl, warm the peanut butter for about 30 seconds until it's slightly softened. Stir in the sifted powdered sugar and ground cinnamon until smooth. Scoop small dollops onto wax paper and freeze for at least 1 hour.

In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside. In another bowl, whisk together the melted butter, brown sugar, granulated sugar, vanilla extract, and eggs until fully combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips.

Preheat your oven to 350°F (180°C) and line baking sheets with parchment. Using a cookie scoop, form balls, create a well, fill with frozen peanut butter, and cover with more dough. Bake for 13-15 minutes.

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.