In a food processor, pulse the cookies, 1 cup confectioners sugar, espresso powder and cinnamon until very finely ground. Add the mascarpone and liqueur and process until the dough comes together. Roll a small amount of dough (depending on the size you prefer), one by one, into balls and transfer to a baking sheet. Cover and refrigerate for 30 minutes.
Meanwhile, in a small bowl whisk the cocoa powder and remaining 1 tbsp confectioners sugar. Add the balls, one at a time, gently tossing to coat completely.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2015/02/08/no-bake-tiramisu-balls/