In a large mixing bowl, beat together the cooled brown butter, shortening, sugar, eggs, and vanilla, until combined.

In a large bowl, combine cream of tartar, baking soda, and flour.

Add the flour mixture to the mixing bowl, and beat until just combined.

Fold in the cinnamon chips.

Chill dough for at least 2 hours or overnight for optimal cookies - they will be much thicker if the dough is chilled.

In a small bowl, combine sugar, cinnamon, and pumpkin pie spice.

Scoop the dough by tablespoonfuls and roll into balls.

Roll each ball into the sugar-spice mixture before placing on baking sheets lined with parchment paper or silicone baking mats.

Bake at 375 degrees for 13-14 minutes, or until cookies look set.

Remove to wire racks to cool completely.

In a small microwave-safe bowl, heat the white chocolate at 20-second intervals until melted and smooth.

Dip half of each cookie into the melted chocolate, and return to the wire racks to set.