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In a 2 quart saucepan, combine the flour, cream, butter, and Parmesan cheese. Cook over medium low heat until you have a smooth dough. Remove from the heat and stir in the salt, pepper, nutmeg, and cinnamon.
Let the mixture cool to lukewarm and briskly stir in the eggs and the parsley.
Place the dough into a piping bag fitted with a ¾ inch tip and pip 1 inch or so pieces of the dough onto a parchment lined baking sheet. Let the dumplings stand at room temperature, uncovered, for 30 minutes.
On another burner, simmer the chicken stock.
Bring well-salted water to a boil in a 3 to 4 quart saucepan. Add the dumplings, in batches, and cook for 8 to 10 minutes. Using a spider strainer, transfer the dumplings to the stock, add the remaining 2 tablespoons of parsley, and serve.
Alternatively, transfer the cooked dumplings to a paper towel lined baking sheet to save for later.