Whip the cream with sugar and cinnamon until stiff peaks form.

On a flat plate or small cake stand, arrange a layer of cookies in a circle, cutting cookies as needed to fit. Place a cookie or half cookie in the center and for cut cookies, have the round portion facing outward. Top with a heavy layer of whipped cream. Repeat the layers, ending with a layer of cream. Top with some cookie crumbles. Cover and refrigerate overnight.