Preheat oven to 350˚F. In a medium bowl combine the flour, cocoa, cinnamon and ovaltine. Mix well.
Beat the butter an icing sugar with an electric mixer until pale and creamy. Add in the egg and vanilla and beat until well combined.
Add in the flour mixture and stir to combine then use your hands to mix until well combined.
Roll out the cookie dough into a rectangle 1 cm thick and slice into short strips. Grease stainless steel miniature cake tins. Press one strip of cookie dough along the sides of the tins and add a small amount to the bottom. Use a finger to seal any cracks and to form a smooth interior. Chill for at least 30 minutes.
Roll aluminium foil into short cigars shapes, and place them in the center of each tin. Bake for about 8-9 minutes.
Remove from oven and allow to cool. Carefully remove the cookie cups from the shot glasses.
Fill each cup with hot fudge and over fill slightly to allow for drips down the side. Sprinkle with red sanding sugar. Top with a squirt of whipped cream.
Original article and pictures take https://www.tastemade.com/videos/hot-chocolate-cookie-mugs site