Gather all ingredients and measure them precisely. Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.

Sift together almond flour, powdered sugar, cocoa powder (if using), and cinnamon in a bowl. Set aside.

Create meringue by whisking granulated sugar and egg white powder over a simmering water bath until frothy. Transfer to stand mixer and whip until stiff peaks form.

Gently fold the dry ingredients into the meringue. Divide the batter if you want to add coloring.

Pipe 1.25-inch diameter swirls on the baking sheets, ensuring even spacing.

Let macaron shells rest at room temperature for 20-40 minutes to form a skin.

Bake one tray at a time for 15-20 minutes, rotating halfway through for even baking. Do not open the oven for the first 10 minutes.

Allow baked macarons to cool on sheets for a few minutes before transferring to a wire rack.

Beat cream cheese and butter until fluffy. Gradually add powdered sugar and cinnamon until smooth.

Pipe frosting onto one macaron shell and sandwich with another shell. Refrigerate overnight for best flavor.