In a mixing bowl, combine rum and corn syrup. Sift sugar, cocoa and cinnamon into the mixture and whisk until smooth. Grind chocolate wafer cookies into fine crumbs in a food processor. Add the cookie crumbs and breadcrumbs to the liquid ingredients an stir to combine. Set aside to rest for 15 to 30 minutes, or until the mixture is easy to roll. In a skillet, toast pecans over medium-low heat, stirring often, until the pecans are fragrant and toasted, about 3-5 minutes. Transfer to a cutting board, let cool briefly and chop fine. Transfer the pecans to a shallow dish. Roll the chocolate mixture into 3/4 inch balls. Then roll each ball into the pecans to coat the completely. Store in a airtight container. Rum balls are best if left to age for 2-3 days before eating.

Makes 5 Dozen. Per ball: Calories: 45, Protein: 1g, Fat: 1.6, Carbs: 7g, Alcohol: .6g, Sodium: 45mg, Cholesterol: 1mg.