Whip it real good. In a mixing bowl, beat mascarpone, cookie butter, and powdered sugar until smooth and creamy. Add vanilla extract and mix again. You want fluffiness, not lumps.

Whip the cream. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the mascarpone-cookie butter mixture. This makes it light enough to float on cloud nine.

Layer like a boss. Grab a dish or individual cups. Start with a thin layer of the mascarpone mixture. Top with a layer of Biscoff cookies (broken to fit, no stress). Repeat until you run out of magic or space.

Dust and chill. Sprinkle cinnamon or cocoa powder on top. Cover and refrigerate for at least 4 hours, ideally overnight. Patience = perfection.

Serve and swoon. Slice, scoop, or spoon into cups. Watch everyone marvel at your dessert skills.