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Preheat the oven to 325ºF and line two baking sheets with silicone liners or parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt. In a large bowl, beat the butter with the sweetener until light and fluffy, about 1 minute.
Beat in the egg and vanilla until well combined. Beat in the almond flour mixture until dough comes together.
Roll the dough into one-inch balls and place a few inches apart on the prepared baking sheets. Press down to about ½ inch thick the the heel of your hand.
Take a rounded tablespoon or other rounded implement and press a large indent into each cookie. Bake about 12 minutes, until the edges are becoming golden. Switch the pans halfway through baking.
They will still be very soft and puffed. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).
In a heat proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the butter. Stir constantly until smooth, then remove from heat.
Use a small spoon to dollop the filling into the well in each cookie. Sprinkle with a little cinnamon and let set.