Sieve flours + sugar + baking soda + salt in large bowl, put aside

Melt butter in small saucepan, take off heat and stir in cocoa, cinnamon, vanilla and coffee

Add butter mix to flours and mix together with your hands until just combined. Add a splash of soy milk if it's too dry

Add both chocolate pieces until just combined

Make a space on your bench and roll out a long piece of plastic cling wrap about 50 cms long but don't cut, leave the roll attached

Place the dough in the centre of the wrap then fold the cling wrap back over the top leaving room at each end to roll the dough out flat between the cling wrap

Using a non-stick rolling pin, roll out the dough to about 1-2cm thick and seal the corners

Chill in the fridge overnight or in the freezer for an hour

Pre-heat an electric oven to 170C/338F and grease 2 x large cookie trays

If you want perfect circles, get 6 egg rings and a glass or cookie cutter that's slightly smaller, using the smaller circle cut out your cookies

Place your egg circles on your baking tray and put the cookies in the middle centred

If you don't want them perfect, you can cut them with a cutter or roll them into balls

Place in oven for 12-14 minutes until the top if firm. Don't over cook

Let them sit until completely cool so they become firm for icing

FOR FILLING: Beat vegan cream cheese, icing sugar and vanilla bean together, don't over beat

Let chill in the fridge to reset for an hour

Fill a pipping bag with a plain circle nozzle

ASSEMBLE YOUR COOKIES! Using pipping bag fill on side of the cookie

Press some nuts into the middle

Take another cookie and press onto the top

Now eat!