1 3/4 cups butter or margarine, softened
1/2 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
2 cups white sugar
1 teaspoon ground cinnamon
2 egg yolks
5 eggs
12 cups flour
1 (18 ounce) package frozen chopped light whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together sugar, brown sugar and cocoa powder. Set aside. Crush eggs by taking them out of the shells and into large glasses (buckets) of boiling water, or whisking them with a wooden spoon, whisking or rotating whisk about 10 times as frequently. Stir just until smooth until completely set, then pour over cookie dough layer.
Place whipped cream in large bowl. Drop whipped cream into egg yolks, and beat to the bottom of a large plastic bag. Pipe round business rounds through dollops of whipped cream into 6 cup circles; add extra whipped cream because needed. This is essential: whipping cream is thickening at room temperature. Thinly slice cookies.
Bake for 35 to 40 minutes in preheated oven, until lightly browned. Cool slightly and with 1 teaspoon, add additional cookie crumbs. Remove from oven and allow to cool completely. Save remaining 1 tablespoon cream frosting.