<<Disclaimer: Verify this information before applying it to your situation.>> This recipe is fabulous. Preheat oven to 275 degrees. Grind up 2 oz of semi-sweet baking chocolate chunks. Beat 3 large eggwhites till peaks. Blend in 3/4 Cup sugar. Add chocolate to egg, plus 2 tsps. cocoa powder and 1/4 tsp. cinnamon. Fold gently. Drop by tablespoonsful onto ungreased cookie sheets. Optional...line with parchment first. Don't let tops of cookies be too pointy. Bake until done, approx. 1 hour. Cool on cookie sheets. Remove carefully with sharp spatula. Grind 8 oz. of semi-sweet baking chocolate chunks, or melt in microwave on low. Add chunks or melted chocolate to 1/2 Cup heavy cream and stir till mixed, over low heat in a saucepan. Remove from heat. Allow to cool and thicken slightly. (Can put in refrig. for a few minutes if your kitchen is hot.) Don't let it harden. Use this as a filling for sandwiches made from the cookies. Refrigerate the sandwich cookies to set. If you drop the meringue on cookie sheets by tablespoon, you'll get alittle more than 2 dozen sandwiches. If you use a teaspoon, you'll get about 3 dozen. I actually prefer teaspoon size. Remember, the meringue will be heaped on the spoon. It's not like measuring a powder or liquid. I bake mine on two large size, air-pillow type cookie sheets. These are extremely rich! Enjoy. (And, no, I don't know how to make this eggless or dairyfree. At least it's gf!) You'll dazzle your guests with these and they're simple to make. Linda