1-Cream the butter and sugars: Beat vegan butter, brown sugar, and white sugar until light and fluffy, avoiding over-creaming.

2-Add the wet ingredients: Mix in plant-based yogurt and vanilla extract until smooth.

3-Fold in the dry ingredients: Whisk flour, baking powder, baking soda, and salt separately, then gently fold into wet mixture until no dry streaks remain.

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

5-Prepare the chocolate and coating: Chop dark chocolate into 9 pieces; stir together sugar and cinnamon for the coating.

6-Portion and stuff: Divide chilled dough into 9 portions, flatten, place a chocolate piece in the center, seal, and roll into balls. Freeze for 10 minutes if sticky.

7-Coat and bake: Roll balls in cinnamon sugar, place on a parchment-lined sheet, bake at 350°F for 13 minutes until centers look slightly underdone.

8-Tap and cool: Tap tray on counter after baking, let cookies rest on the hot tray for 10 minutes before moving to a wire rack.