Place first 4 ingredients in a large bowl, and beat with a mixer

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, cocoa, baking soda, ground cinnamon, salt, gradually add to sugar mixture, beating until well blended. Stir in the chopped cashews. Turn dough out onto a lightly floured surface, knead lightly. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray, pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon sugar.

Bake at 180° for 22 minutes. Remove rolls from baking sheet, cool 10 minutes on a wire rack. Cut each roll diagonally into 20 slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 200°, bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Place shaved chocolate in a small plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag, drizzle chocolate over biscotti.

Serve with your afternoon tea or coffee (fair trade of course!)