Combine the egg whites, vanilla extract, powdered sugar-substitute, cinnamon, and salt in a medium mixing bowl. Use a larger bowl for multiple batches. Stir thoroughly. Add the chopped walnuts and stir to thoroughly coat the nuts and form a thick dough-like mixture.

Using a small ice cream scoop, scoop the mixture one ball at a time onto a parchment paper covered baking sheet. Bake at 350°F (180°C) for 10-12 minutes or until nicely browned. Remove from the oven and let the morsels cool.

In a clean microwave-safe bowl, combine the chocolate, cream and the remaining cream (1/4 cup for each 10 servings – e.g. ½ cup for a 20-morsel batch). Microwave on high for about 30 seconds, then remove and stir until you form a creamy ganache. Add sugar substitute a dash at a time and stir, tasting and adding more until the ganache is perfectly sweet to suit your taste. Add more cream and stir if necessary, to achieve the proper consistency for drizzling the ganache over the cookies.

Drizzle the ganache attractively over the top of the cookies. You can place the cookies in the refrigerator for a few minutes if necessary, to allow the ganache to harden slightly.