In a large mixing bowl, combine melted unsalted butter, brown sugar, pure maple syrup, and optional maple extract. Whisk until smooth and creamy.

In a separate bowl, combine all-purpose flour, ground cinnamon, baking soda, and fine salt. Gradually add this mixture to the wet ingredients, stirring gently.

Cover the dough and refrigerate for 30 minutes to maintain thickness and chewiness.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Once chilled, portion the dough into 1.5-ounce balls and place them on the baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until the edges are set and centers remain slightly puffed.

Let the cookies rest on the baking sheet for about 5 minutes before transferring to a cooling rack.

In a microwave-safe bowl, melt white chocolate melting wafers at half power in 30-second intervals, stirring until smooth.

Dip half of each cookie into the melted white chocolate, allowing excess to drip off.

Before the chocolate sets, sprinkle holly berry sprinkles over the dipped area. Let the cookies sit until the chocolate has completely set.