Preheat oven to 350°F. Line sheet pan(s) with parchment paper.
Combine flour, cocoa powder, baking powder, salt, instant espresso, and ground cinnamon in a bowl and set aside.
With electric mixer, beat butter and sugar on a medium high speed until light and creamy, and mixture sticks to the sides of the bowl, about 3-4 minutes. Scrape down the bowl once or twice as needed.
Add egg, followed by vanilla, mixing after each.
Add flour mixture and mix on low speed until combined and dough is uniform.
Portion dough into 1.5 tablespoons (this is the cookie scoop I use) and roll into rounds.
Roll dough in granulated sugar and then powdered sugar until completely covered. Place on prepared sheet pan.
Bake until cookies about 1 minute after the point where they appear "cracked" and have start to spread, about 10-12 minutes total.
Let cookies cool on sheet pan for a few minutes, then transfer to a wire rack to cool completely.
Repeat with remaining cookie dough. Store baked cookies in an airtight container for several days.