• Preheat your oven to 325°F (165°C) and generously grease and flour a tube pan to prevent sticking.
• In a medium bowl, whisk together the cake flour, baking powder, salt, and cinnamon for about 30 seconds until well combined. Set this dry mixture aside.
• In a stand mixer fitted with the paddle attachment, beat the softened butter until creamy. Gradually add in both the brown and granulated sugars, mixing on medium speed until the mixture becomes light and fluffy—this should take about 3 to 5 minutes.
• Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
• In a small bowl, mix together the sour cream and vanilla extract until smooth.
• With the mixer on low speed, add the dry flour mixture alternately with the sour cream mixture into the butter, sugar, and egg blend. Start and finish with the dry ingredients, adding the flour in three parts and the sour cream in two parts. Mix until just combined—do not overmix.
• Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared tube pan and smooth the top with a spatula to even out the surface.
• Bake in the preheated oven for 60 to 70 minutes, checking the cake around the 1-hour mark. The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Allow the cake to cool in the pan for about 10 minutes before carefully turning it out onto a wire rack to cool completely.

For the Ganache Drip

• Place the chocolate and heavy cream into a microwave-safe bowl. Heat in short bursts of 30 seconds or less, stirring in between until the chocolate is almost completely melted.
• Allow the mixture to sit for a minute, then stir gently until fully smooth and the chocolate is completely melted. Let the ganache cool slightly until it reaches your desired dripping consistency.

Decorating the Cake

• To apply the ganache, you can either spoon it over the cooled cake or pour it using a disposable piping bag or a ziplock bag with the corner snipped off. Allow the ganache to slightly thicken as it cools; if it's too warm, it will run too much down the sides of the cake. Test the ganache on the side of a bowl to check the consistency before applying.
• Once the ganache is set, add some chocolate chip cookies into the center hole of the cake for a fun and decorative touch if desired.