Chop Oreos cookies into small pieces. Separate into a large dish a small dish for the end.

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In a medium sized bowl, add cream cheese and butter and beat together until just combined. Add sugar and vanilla extract and beat again until smooth.

Add flour and cocoa powder in 2 batches until just combined. Do not over mix. Add 2/3 of the chopped Oreo cookies and mix until just dispersed, before covering with plastic wrap and placing in the fridge for 1h.

When 1h is up, prepare 2 baking sheets with parchment paper and preheat oven to 350°F. 

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Using a 1" ice cream scoop, scoop up dough and place 3" apart on the baking sheet. Dust a little bit more cinnamon over each cookie before placing 2-3 of the extra Oreo pieces into each dough ball. Bake for 11 minutes or until edge are golden and the cookie have spread a little.

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When finish, remove tray from the oven and allow cookies to cool on the tray for 3-5 minutes.

Place second tray in the oven. After the first set of have cooled to the touch, remove to a cooling rack and begin filling the tray with new dough balls. Continue until all cookies are baked. 

Serve right away or keep in an air tight container in the fridge for up to 10 days.