Preheat the oven to 400 degrees . Line 2 cookie sheets with parchment paper. On a work surface, unroll 1 piecrust and roll the dough to about 1/8 inch thick. Reserve the remaining crust for another use.
Using a 3-inch round cookie cutter, cut out 18 rounds, rerolling the scraps and cutting additional rounds as needed. Place on the prepared cookie sheets. Prick the rounds with a fork. Bake until golden, 8 to 10 minutes. Let cool.
Place the chopped chocolate in a bowl over simmering water, stirring occasionally, until melted. Remove from the heat and let cool to lukewarm. Using a pastry brush, brush the tops of the rounds with about 1/4 cup of the melted chocolate, reserving the remainder at room temperature. Sprinkle 12 of the chocolate-covered rounds with 1 teaspoon toasted almonds each.
In a bowl, combine 1 cup heavy cream, 1 1/2 tablespoons confectioners sugar, the vanilla and cinnamon. Beat until soft peaks form. Stir one-third of the whipped cream mixture into the remaining melted chocolate. Fold in the remaining whipped cream.
Spoon a heaping tablespoon of the chocolate whipped cream onto each of 6 chocolate-almond-glazed rounds. Top with another chocolate-almond-glazed round, another heaping tablespoon of chocolate whipped cream and a third chocolate-almond-glazed round.
Whip the remaining 1 cup heavy cream and 1/4 cup confectioners sugar. Top each stack with whipped cream, the remaining almonds and some grated chocolate.