Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs and one teaspoon of vanilla extract, beating well to combine.

In another bowl, mix the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture into the wet ingredients, stirring until just combined.

In a separate bowl, beat together the softened cream cheese, powdered sugar, and one teaspoon of vanilla extract until smooth and creamy. Set this mixture aside.

Roll a tablespoon of dough into a ball, flatten it in your palm, and place about a teaspoon of the cream cheese mixture in the center.

Fold the dough around the filling and roll it back into a ball.

Repeat this for the remaining dough and filling, placing each cookie ball on the prepared baking sheet, spacing them about two inches apart.

In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture generously on top of each cookie ball.

Bake for 12-15 minutes or until the edges are golden but the centers are still soft.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.