In a mixing bowl, cream together vegan butter and brown sugar until light and fluffy, about 2-3 minutes. Add dairy-free yogurt, vanilla extract, and espresso powder, blending until fully combined.

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients, mixing until just combined.

Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.

While the dough chills, chop chocolate into squares. Mix granulated sugar and cinnamon for coating.

Flatten a ball of dough in your palm, place a piece of chocolate in the center, fold edges, and roll into a ball. Roll in cinnamon sugar mixture.

Preheat oven to 350°F (175°C). Place coated cookie balls on a lined baking tray and bake for 13 minutes. Cool for 10 minutes on the tray before transferring to a wire rack.