Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, salt, baking powder, and cinnamon.
In a small bowl or measuring cup, whisk together the sour cream, egg, pure vanilla extract, and water. Set aside until needed.
In the bowl of a stand mixer, using the paddle attachment, cream the butter and Redpath® Dark Brown Sugar on medium-high speed until mixture is pale in colour and creamy; about 3 minutes.
Add the flour mixture to the bowl. Mix until just moistened; the mixture should look sandy. Scrape down the sides of the bowl. Pour the sour cream mixture into the bowl. Mix on low speed until just combined; 30 seconds. Increase speed to medium and beat until mixture is well combined; 2 minutes.
Using a small ice cream scoop (1¼ inch / 3-centimetre scoop), scoop equal-sized mounds onto the lined baking sheet. Place baking sheet into the fridge to chill slightly; about 10 minutes. Shape chilled mounds into even-sized balls before placing into the preheated oven.
Bake for 12 to 15 minutes, or until the tops are set and, when gently pressed, spring back slightly. Remove from oven and let cool slightly on the pan for 5 minutes before carefully transferring to a wire cooling rack to cool completely.