In a large bowl, mix the crumbs, peanut butter, maple syrup, sugar, vanilla, and cinnamon. Everything will come together to form a stable dough.

Roll dough into 1″ balls and place onto a parchment paper lined baking sheet. Using a tablespoon, flatten the cookie balls so they have a little cup in the center.

Fill each cookie cup with some marshmallow fluff, about 1/2 teaspoon each. You want to use less fluff than you think you need. The fluff will settle and run out of the cookie if you use too much. *Spray some nonstick cooking spray on your spoon to help the fluff slide off easier*

I spread the fluff into the cookie cups with my hands after spraying my fingers with non-stick cooking spray. This way the cookies will hold the chocolate more smoothly.

Pour some chocolate syrup into a small bowl. Using a spoon, drizzle syrup over cookie tops. I didn’t trust the chocolate syrup bottle enough. All I could see was a big glob hitting a cookie and presentation points going out the window. That’s it!