Melt 1 Tbsp. Crisco® All-Vegetable Shortening in the microwave using a microwave safe bowl. Start with 30 seconds and add in 10 second increments until melted. Then, brush madeleine pan cavities with melted Crisco. Dust in a bit of all-purpose flour. Place plan in freezer.
Measure out 6 Tbsp. of a Crisco® All-Vegetable Shortening Stick by using the measuring guide on the wrapper of each stick. You want 6 Tbsp. You can easily cut through the wrapper to get an accurate measurement. Then discard of wrapper and place the Crisco into a saucepan.
Melt the shortening in a saucepan over low heat (or microwave in a microwave safe bowl for 45 seconds and then continue to heat in 10 second increments until melted.) Set aside to slightly cool.
Place eggs in stand mixer fitted with whisk attachment. Begin whisking on medium high speed.
Once foamy, gradually add in sugar by the Tbsp. Continue to beat until thickened, pale, and doubled in volume. Then add the vanilla extract (or paste) into eggs and whisk until combined.
In a small bowl, whisk together the flour, cocoa powder, baking powder, ground cinnamon, and salt.
Turn off mixer and remove bowl from stand. Sift over the dry ingredients in 2 additions, folding mixture gently after additions.