Line a cookie sheet with wax paper. In a microwave-safe bowl, heat creamy peanut butter for about 30 seconds until slightly softened. Mix in sifted powdered sugar and ground cinnamon until smooth. Scoop the mixture into dollops and freeze for at least one hour.

In a medium mixing bowl, whisk together all-purpose flour, Dutch process cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, combine melted unsalted butter, brown sugar, and white granulated sugar. Whisk until light and fluffy. Add pure vanilla extract and large eggs, whisk until well combined.

Fold in the dry ingredients gradually. Mix until just combined, then fold in semi-sweet chocolate chips.

Preheat oven to 350°F (175°C) and let dough rest for 10 minutes. Form about 2 tablespoons of dough into a ball, press a thumb indent, insert a frozen peanut butter dollop, and seal the dough.

Place six dough balls on a parchment-lined cookie sheet. Bake for 13-15 minutes until edges are set and tops are slightly cracked. Allow to cool on the sheet for 5 minutes before transferring to a wire rack.