Beat butter and brown sugar in a large bowl until fluffy.
Add egg and corn syrup; mix well.
Place 1 cup cinnamon chips in a microwave safe bowl. Microwave for 1 minute at 50% power; stir. If necessary, microwave at 50% power in 15 second increments, stirring after each heating, until chips are melted when stirred.
Stir melted chips into butter mixture.
Stir together flour, baking soda and salt; add to cinnamon chip mixture, beating just until blended.
Cover and refrigerate for 1 hour or until firm enough to handle.
Heat oven to 350* (300* convection oven).
Shape dough into 1 inch balls (or #60 scoop); roll each ball into nuts, lightly pressing nuts into dough.
Place dough 2 inches apart on ungreased cookie sheets. (Flatten cookies slightly if using convection oven.).
Bake 8 minutes (5 minutes convection) or until edges are firm. Cool slightly; remove from sheets to wire rack. Cool completely.
Prepare drizzle: Heat cinnamon chips and shortening in a medium microwave safe bowl. (Use same timing and heating method as above.).