For the brownies: Preheat oven to 325° F. Fold a 16″ long piece of foil into an 8″x16″ strip; place in 8×8 metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Lightly spray foil with nonstick spray.

In large heavy saucepan over very low heat, stir butter and chocolate until chocolate is melted. Remove from heat and whisk in sugar, then eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift flour over the top and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

For the white chocolate ganache: Place white chocolate in medium microwave-safe bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate in bowl. Let stand 30 seconds, then stir until chocolate is melted and smooth. If necessary, microwave on low power in 10-second intervals until white chocolate is melted completely. Do not overheat. Chill until ganache is thickened but still spreadable.

To assemble: Using foil as an aid, lift brownies from pan. Turn over onto sheet of parchment paper and peel off foil.

Spread ganache over top of brownies. Lightly sprinkle ganache with cinnamon.

Chill until ganache is set, at least 2 hours. Cut and serve.