Preheat oven to 350°F. Grease two mini muffin tins

In a large bowl, combine flour, cream of tartar, baking soda, and salt. Set aside.

In a stand mixer, cream together butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla and mix for another minute.

Add dry ingredients to wet ingredients and mix together. If time allows, refrigerate the dough for 30 minutes.

Combine sugar and cinnamon in a small bowl or zip lock bag.

Roll the dough into 48 small balls.

Roll each dough ball in the sugar then place them into each well of the muffin tin. There’s no need to press down on the ball.

Bake for 9-13 minutes, lightly browned. Allow the cookies to cool completely in the tin before removing.

Using a sharp knife, finely chop the chocolate and place it in a heatproof bowl.

In a sauce pan, heat the whipping cream until steaming, but not boiling.

Pour the hot cream over the semi-sweet chocolate and let it sit for 10 minutes. Stir with a rubber spatula until the chocolate chunks are melted and the ganache is smooth.

Pour some chocolate ganache into each cookie cup and top it with mini marshmallows.