Turn your oven on to 350 degrees F. Spray heart shaped cookie cake pan with baking spray.

Mix flour, salt, baking soda and ground cinnamon in a medium sized mixing bowl. Mix together and set aside.

Add butter, brown sugar and granulated sugar to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.

Add the dry ingredients in two batches and combine with a rubber spatula, don’t over mix.

Add chocolate chips and stir into the cookie dough with a rubber spatula.

Pour cookie dough into the cookie cake pan. Spray an offset spatula with baking spray and spread the dough out. You don’t have to spread it all the way to the edge because it will spread when it bakes.

I add the remaining 1/4 cup of chocolate chips on top.

Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.

Remove from the oven and place the cookie cake on a cooling rack and allow to cool for 5 minutes before removing. Allow to completely cool before decorating and cutting.

Add dark chocolate to a stainless steel mixing bowl.

Melt butter in a small sauce pan on your stove at low heat. Once it has melted, turn the heat to medium. Watch the butter carefully (don’t allow it to brown), when it starts to bubbling, turn your timer to one minute. Allow the butter to bubble for about a minute.

Then take the melted butter over the chocolate in the bowl.

Let the chocolate sit for minutes, don’t stir it. After the five minutes, stir with a rubber spatula until it’s completely mixed together and all of the chocolate is melted.

Let the chocolate sit and cool completely and set, about 45 minutes.

Add to a decorator bag with a star tip. Add swirls of chocolate ganache to the edge of the cookie cake. You can add sprinkles after adding the swirls if you want!