Preheat the oven to 350 degrees.  Line a few baking sheets with parchment and set aside.

In the bowl of a stand mixer, combine the softened butter and sugars.  Cream until smooth.

Add in the egg and vanilla, mix well.

Add in the flour, cornstarch, baking powder, baking soda, cinnamon and salt.  Mix thoroughly, scraping down the sides often.

Using a large ice cream scoop, divide the cookie dough between the baking sheets.  Set aside.

In another bowl, combine the unsalted butter, sugar, brown sugar, cinnamon and flour.  Mix well, scraping the sides often.

Scoop out the dough and divide into as many cookies as you have ready to bake.  Form the dough into a ball and place on top of the cookie dough.  Gently press the two together so that it forms one disc shape cookie.  Make sure you have allowed plenty of space for the cookies to spread as they bake.

Bake in the preheated oven for approximately 12 minutes or until the edges are golden and the centers are set.  Allow to cool completely before decorating.

For the frosting - in the bowl of a stand mixer, combine the cream cheese and butter.  Cream until smooth.

Add in the powdered sugar and vanilla.  Mix well, scraping down the sides often.

Transfer the frosting to a piping bag.  Set aside.

In a small bowl combine the remaining cinnamon and sugar and mix to combine.

To assemble - once the cookies are cool, pipe a round of frosting on top of each cookie.

Sprinkle with the additional cinnamon/sugar mix.