1-Cream the butter and sugars: Beat vegan butter, brown sugar, and granulated sugar until light and fluffy, being careful not to over-cream.

2-Add the wet ingredients: Mix in plant-based yogurt and vanilla extract until smooth; add espresso powder now if using.

3-Combine the dry ingredients: Whisk together flour, cinnamon, baking powder, baking soda, and salt, then gradually stir into wet mixture until a soft dough forms, adding more flour if too wet.

4-Chill the dough: Cover and refrigerate for at least 1 hour to prevent spreading and develop chewiness.

5-Portion and pre-freeze: Scoop dough into 9 equal balls (about 1.5 oz each) onto a parchment-lined sheet and freeze for 10 minutes to firm up.

6-Prepare the chocolate centers: Chop dark chocolate into 18 squares, stacking two squares for each cookie center.

7-Stuff the cookies: Flatten each dough ball into a disc, form a cup, place two chocolate squares in the center, then wrap dough around and seal, rolling smooth.

8-Coat in cinnamon sugar: Mix granulated sugar with 2 teaspoons cinnamon, then roll each stuffed dough ball until fully coated.

9-Bake: Place coated balls on prepared baking sheet spaced apart and bake at 350°F for 13 minutes, until edges are set and centers slightly soft.

10-Cool completely: Let cookies cool on the baking tray for 10 minutes before moving; they will firm up and the chocolate center will be gooey when warm.