In a large mixing bowl, beat the vegan butter and sugar with an electric mixer on medium speed for about 3 minutes until light and fluffy. Add the dairy-free yogurt, vanilla extract, and espresso powder, mixing until full combined.

In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the creamed mixture until combined.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Portion the chilled dough into 1.5-inch balls and place them on a baking sheet. Freeze for 10 minutes.

Prepare the filling by cutting the chocolate squares into small pieces. Mix sugar and cinnamon in a bowl.

Flatten each dough ball, place a piece of chocolate in the center, and fold the dough around the chocolate to seal.

Roll each cookie in the cinnamon sugar mixture and arrange them on a baking sheet. Bake in a preheated oven at 350°F for 13 minutes.

Cool on the baking tray for at least 10 minutes before transferring to an airtight container.