Preheat the oven to 350 degrees. 

Place the butter and peanut butter in a large mixing bowl, and beat in a standing mixer until smooth.   Add the dry sugars and beat a little more.  Add the eggs, heavy cream, and vanilla, and beat until well-mixed.  Add the baking soda, salt, and cinnamon, and stir until blended.  Add the flour a little at a time and blend until completely incorporated. The mixture will be harder to stir at this point, as you add the remaining flour, so be careful to blend all the ingredients together well.  I use a stand mixer to blend my dough.

You can either make the cookies with the fresh batch of dough or cover the mixing bowl with plastic wrap and place it in the refrigerator for at least two hours.  (If keeping overnight, make certain it is well sealed or it will dry out.)   If you make the dough fresh without refrigerating it, make smaller cookies as the dough will spread out more as it bakes. If you refrigerate the dough first, take the dough out of the fridge and let sit on the counter for 15 minutes before rolling it into balls.

Place the coconut sugar and the cinnamon in a small bowl and blend with a fork.  Take a small spoonful of peanut butter dough and place it in your hand; form it into small balls.  Roll the balls in the cinnamon/sugar mixture and place them on a cookie sheet. Flatten with a fork in a criss-cross shape.  

Place the cookies in the oven and bake for 9-10 minutes, until the top looks solid and golden.  Remove the cookies from the oven, set them on the counter, and top each cookie with a chocolate kiss. Allow the cookies to cool on the cookie sheet for 2-3 minutes before placing them on a cooling rack.    When the cookies are cool, store them in a sealed container. 

Each batch makes approximately 24 cookies.