Place cashews in a medium skillet and place over medium heat. Lightly toast, stirring frequently, until they smell fragrant and nutty, about 5 minutes. Remove the pan from heat and allow the cashews to cool.

Once the cashews are cool, place them in a food processor, pulse until cashews are crushed and powdery.

In a stand mixer or with an electric mixer, beat butter until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Reduce mixer speed, add flour and crushed cashews, and continue to mix until all is incorporated. Wrap dough in plastic film, place in fridge, chill until cold & firm, about 30 minutes.

Preheat oven to 350°F.

Whisk remaining 1 1/2 cups powdered sugar, cocoa mix, and cinnamon, set aside.

Remove the chilled dough from fridge, roll into 1-inch balls of dough. Roll the balls of dough in cocoa-powdered sugar mix and place on the baking mat 1 inch apart.

Bake cookies until lightly golden brown, about 15-18 minutes. Remove from oven, cool cookies 5 minutes on baking sheet. After 5 minutes carefully roll cookies in cocoa-powdered sugar mixture to coat. Place cookies on rack to cool completely. Repeat this procedure with remaining dough.