Measure and sift together dry ingredients, mix well & set aside. In a stand mixer cream butter and sugar. Beat in egg, yolk and vanilla making sure to scrape down sides of bowl. Gradually add in dry ingredients a few spoonfuls at a time making sure to scrape down sides a few times to ensure batter is well mixed.
Transfer cookie dough to a sheet of plastic wrap and using the sides of the wrap form dough into a log with about a 1 1/2 inch circumference. Wrap tightly with additional sheet of plastic wrap and refrigerate for about two hours. Once chilled cut dough into 1/4 inch slices and place into greased mini muffin pans. Press slices into muffin cup using a round, flat bottomed item smaller in diameter than the mini muffin cup (see tips above).
Bake in a preheated 375℉ oven for 11-12 mins. Let cool in pan on a wire rack. Transfer to plate. Set aside.
For the Cinnamon Ganache
Place chocolate in a medium sized glass or stainless steel bowl- set aside. Bring cream and cinnamon to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit for about 2 mins. Slowly begin whisking mixture adding butter just before mixture becomes smooth. Once smooth transfer to large ziplock bag. Cut off tip of bag and squeeze desired amount of ganache into each cookie cup. Sprinkle with pecans while ganache is still wet. (Ganache will become firm as it sets. Do not stack cookies until firm.)
*Please use as many organic ingredients as possible.* Cookie recipe adapted from Starry Night Marzipan Cookies and ganache adapted from cakebossbaking.com.