Combine flour, baking powder, salt, and cinnamon, in a bowl. Whisk together and set aside.
In the bowl of an electric mixer, cream butter and brown sugar until fluffy. Add egg and vanilla and beat until combined, then add cholaca. Add flour mixture in two or three batches, mixing well after each addition.
Place dough into a large resealable zipper storage bag and flatten slightly with your hand. Seal bag and refrigerate for two hours.
To make to cookies, preheat oven to 350 degrees. Remove dough from bag and place on a floured surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You’ll need to consolidate and re-roll the dough as you go.
Place on a cookie sheet lined with parchment paper or a baking mat. Bake for 12 minutes, or until set (but not browning at all.) Remove from oven and allow to cool completely.
Decorate with frosting as seen in picture or as you please. Finally, arrange on a platter or in a basket and deliver to your sweetie!
(Makes 12 to 18 cookies, depending on size of heart cutter.)