Heat oven to 375° F. Tear off 7 sheets wax paper each about 10 inches long. On one sheet trace around 9-inch round cake pan. Stack sheets of wax paper, with traced pattern on top; cut out circles. Arrange circles on large cookie sheets, two to a sheet (see note); set aside. In large bowl with electric mixer at medium speed, beat butter, sugar, eggs, flour, cocoa powder and 1 tablespoon cinnamon until well blended. Spread mixture evenly over wax paper circles, leaving about 1/2-inch margin around edges; bake, two cookie sheets at a time, 8 minutes until cookies are dry to touch but still soft. Let cool 2 minutes; carefully peel off paper, let cool completely on wire racks. To assemble torte: Place one cookie on serving plate; spread with about 1/2 cup whipped topping, piping a decorative edge around outside of cookie. Repeat layering with remaining cookies and whipped topping, piping topping in decorative pattern over top cookie. Sprinkle topping with cinnamon; garnish center of torte with cinnamon sticks and heart-shaped chocolate candies, if desired. Makes 10 servings. Note: If you have only one or two large cookie sheets, prepare and bake cookies in batches, letting cookie sheet or sheets cool between batches. Per serving without cinnamon sticks and chocolate candies: 586 calories, 6 grams protein, 34 grams fat, 67 grams carbohydrate. dess 76