Whisk together the flour, baking powder, cinnamon, salt, and cocoa in a bowl and set aside. In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, milk, and vanilla, mixing well. Gradually stir in the dry ingredients until a thick dough forms, then cover and chill for at least an hour or overnight for deeper flavor.

Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. Roll the dough into 1-inch balls, coat in plain or flavored sugar, and space them 2 inches apart.

Sprinkle with sea salt if you like. Bake for 6–8 minutes, just until set but still soft in the middle. While baking, unwrap the Hershey Caramel Kisses.

Once out of the oven, press a Kiss gently into each cookie center and return to bake for 2 more minutes to soften the caramel.

Cool for 5 minutes before transferring to a wire rack. Store in an airtight container with a slice of bread to keep them soft and chewy all week.