In a medium size pot, combine the butter, milk, sugar, cocoa, and cinnamon.Stir over medium heat until the butter has melted. Turn the heat up to high so the mixture comes to a boil. Once it gets to a rolling boil, allow it to cook for 1 1/2 to 2 minutes. I used to cook it for just 1 minute, but I'm finding that it's safer to add a little extra time here. Wait to start your timer until the mixture has truly come to a full boil.
Then, remove from the heat and stir in the vanilla extract and peanut butter until just melted. This should only take 20-30 seconds. Then stir in the almonds and coconut flakes.
Plop the cookies out onto the counter or a baking sheet lined with wax paper.
Allow to cool. As the cookies cool, they will go from a slick, shiny look to dull. This just means they are firming up a little, which is a good thing.
Notes
I sometimes top mine with a little coarse grain sea salt. Up to you on that!