Preheat the oven to 350°F (175 °C) and grease a 9-inch (23-cm) springform lightly. If you are using individual ramekins, no need to grease them since you will be serving the cakes directly in them.
Grind the amaretti cookies and the flaked almonds in the food processor with the cinnamon til they are finely ground. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar.
Add the eggs, one at a time, scraping down the bowl as needed and beating til the mixture is light and fluffy (several minutes).
Add the melted chocolate, then the vanilla and the ground cookie mixture, beating til the batter is smooth and all the ingredients are evenly mixed in.
Pour the mixture into the prepared pan(s) and bake for about 30 minutes or until a cake tester inserted in the center comes out clean. The top(s) will have crackled nicely.
Let the cake(s) cool completely on a wire rack. Note they will sink in the center as they cool.