In a microwave-safe bowl, heat peanut butter for 30 seconds until warm and slightly melted. Stir in sifted powdered sugar and ground cinnamon until smooth. Scoop out portions and freeze for 1 hour.

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

In a large bowl, combine melted unsalted butter, brown sugar, white granulated sugar, pure vanilla extract, and eggs. Whisk until smooth and creamy.

Gradually fold the dry ingredients into the wet mixture. Once combined, add chocolate chips and mix evenly.

Preheat oven to 350°F (175°C). Let cookie dough rest for 10 minutes. Portion out dough, press a thumb into the center, insert a frozen peanut butter dollop, and cover with dough.

Arrange on parchment-lined sheets and bake for 13-15 minutes. Let cool on sheets for 5 minutes before transferring to a rack.