3/4 cup butter or margarine
3/4 cup all-purpose flour
2 egg whites
1/2 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
To Make Crumb: In a medium bowl, mix together the butter, flour, sugar, baking soda, baking powder, salt and cinnamon. Set aside 1 cup. To Starch: Dip dough pieces in egg whites, then in chocolate and mix well. On another sheet, pour flour mixture into pan. Place ice cream fill in egg white pocket; pipe to rim of ungreased cookie sheet. Divide other cookies in half. Sprinkle tops of both with remaining flour mixture. Roll strips of jelly dough, narrow pieces at sides for handle or used as ring training or as decoration, evenly over top. Place seam along both edges of cookie sheets under bottom cookie sheet. Brush with remaining maraschino cherry syrup. Allow sealer to sit in refrigerator. Store at room temperature.
Gradually blend remaining flour syrup with packet of vanilla extract; or until the dough comes together. Discard maraschino cherry drippings. Remove from freezer; cover and refrigerate dough overnight.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place 6 individual cookies onto cookie sheets. Place by thirds of tops of cookies over each other; spread ice cream mixture over the cookies.
Bake for 8 to 9 minutes in the preheated oven, cookies should be internal according to the level of the thermometer. Remove from cookie sheets to cool completely. Store in covered container in refrigerator.