Glaze
1 cup powdered sugar
2 1/2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Cookies
3/4 cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup sour cream

Prepare the glaze: Beat the powdered sugar, cream and vanilla extract together until the mixture is smooth. Cover with plastic wrap and set aside.

Prepare the cookies: Preheat oven to 375 degrees F. Grease 1 or 2 baking sheets.

In a large bowl, cream butter and sugar together. Add the eggs and vanilla and beat until smooth.

Sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt. Add the dry mixture to the egg mixture in thirds, alternating with the sour cream and beating well after each addition.

Drop by teaspoons onto baking sheets and bake 9 to 10 minutes, until edges are crisp. They will be soft but cooked through. Let them cool on the baking sheets for 2 minutes, then transfer to wire racks 9over paper towels or wax paper to catch drips from glaze).

While cookies are still warm (but not hot) drop a scant 1/2 teaspoon of glaze on each. The glaze will be firm after the cookies cool.

Makes about 6 dozen.