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.
I sometimes top mine with a little coarse grain sea salt. Up to you on that!