Pulse almond flour, powdered sugar, cocoa powder, and cinnamon in a food processor or blender to combine well.
Beat egg whites in a clean bowl of a stand mixer until foamy. While mixer is running, slowly add 110 grams regular sugar to eggs. Beat egg white mixture to stiff peaks.
Remove bowl from stand mixer and fold in almond flour mixture in three batches. Continue to stir mixture with spatula, pressing mixture against the sides of the bowl to deflate egg whites a bit. Batter is ready when if you make a figure 8 in batter, it slumps slowly back together and flows a bit like lava.
Transfer mixture to a piping bag fitted with a large round tip. Pipe round circles of batter onto a baking sheet lined with parchment paper. Try to make them the same size. (there are templates you can place under your parchment to make sure they're the right size and spaced out far enough from each other... as i too often do with too many things, i just eyeballed it.)
Once the tray is full, take out any aggression by banging the tray on the counter a few times to knock out bubbles and flatten batter circles. Allow trays to sit for 30 minutes or until batter is dry to the touch. This forms a skin on the surface of the macarons. Meanwhile, preheat your oven to 330°.
Bake macarons at 330° for 11-13 minutes. Allow them to cool completely.
To make Dark Chocolate Ganache:
Heat cream on the stove in a medium pan until just simmering. Remove from heat and pour over a bowl of dark chocolate chips. Allow to sit for 2-3 minutes. Stir to combine completely. Stir in cinnamon.
Transfer to a piping bag and pipe ganache onto a macaron half; top with another macaron half to make a sandwich.
To decorate, if desired, combine more instant coffee granules with a little bit of water. Paint a pretty stripe across the top of each macaron. Store in fridge for a few days or in the freezer for even longer.
*substitute actual Mexican chocolate for the chocolate and the cinnamon if you can find some in your grocery store. look on the ethnic aisle.