1 cup powdered sugar
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1/4 cup unsweetend cocoa
1/2 teaspoon ground cinnamon
1 1/2 cups white baking chips
2 tablespoons shortening
Heat oven to 350°F. Combine butter, powdered sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, cocoa and cinnamon; beat at low speed until well mixed.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 2 1/2- to 3-inch tree-shaped cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool 1 minute on cookie sheet. Cool completely.
Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally, 2-3 minutes or until smooth.
Place icing in small resealable plastic food bag. Snip 1/8-inch off one corner. Pipe icing as desired onto cooled cookies. Decorate as desired. Let stand until set.
These cookies make pretty gifts. Wrap in red or green plastic food wrap and tie with a raffia bow.