Putting it all Together:

IN A MEDIUM BOWL, mix together the oil, sugar, cocoa, eggs, and vanilla. Add the potato starch, salt, and cinnamon, and mix well.

Cover with plastic wrap and place in the fridge overnight. ( I put in small plastic bowl with cover )

PREHEAT OVEN to 350°F (180°C). Cover two cookie sheets with parchment paper. Put the confectioners’ sugar into a shallow bowl. Scoop up a walnut-size piece of dough and roll it into a ball. Roll each ball in the confectioners’ sugar and place it on the cookie sheet 1 ½ inches (4cm) apart. IF YOU HAVE ROLLED three dozen or more cookies, bake them for 12 to 14 minutes. If you have rolled two and a half to three dozen cookies, bake them for 14 to 15 minutes. The cookies are done when they are still partially soft. You can check for doneness by pressing down gently on the top of a cookie; if your finger goes down a little into the cookie, it is done and will be chewy. If you can press all the way down to the cookie sheet, the cookies need another two minutes or more to bake. Store in an airtight container at room temperature for up to five days or freeze for up to three months.