In a large bowl using a hand or stand mixer, cream together the butter and sugar until very light and fluffy.

Add in the egg and vanilla then mix until just combined, scraping down the sides of the bowl as needed. 

In a separate bowl combine the flour, cinnamon, and salt.

Add the wet dry ingredients into the wet and mix until just combined. 

Mixing on low, add in the orange juice and zest. Mix until just combined, the dough will be slightly wet and sticky.

Transfer the dough to a lightly floured surface and bring the dough into a ball. Divide the ball into 2 and roll each half into and 8 inch log about 2 1/2 inches in diameter.

Wrap each log in plastic wrap, twisting the ends tightly to create and even log. Chill the dough for 4 hours to overnight. 

When ready to bake the cookies preheat the oven to 350°F (180°C) and line 2 cookie sheets with parchment paper. 

Remove the dough from the fridge and un-wrap. Slice each log into 1/2 inch slices then arrange the cookies on the prepared cookie sheets about 1 1/2 inches apart.

Bake the cookies for 18 minutes, until they are lightly browned and crisp.

Allow the cookies to cool slightly before transferring to a wire rack to cool completely. 

While the cookies are cooing melt the chocolate in a microwave safe bowl or over a double boiler. 

Once the cookies have completely cooled dip each one in chocolate, covering 1/2 of the cookie generously. 

Return the cookies to the rack to allow the chocolate to fully set. If the chocolate is not fully setting place the rack of cookies in the fridge to firm up for about 30 minutes. 

Cover and store the cookies in an airtight container at room temperature for up to 3-4 days.