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In the bowl of an electric mixer, add the peanut butter, ½ cup softened butter, vanilla, salt, and cinnamon. Beat on high until the mixture is very smooth. Scrape the bowl with a rubber spatula. Then turn the mixer on low and slowly add in the powdered sugar. If the mixture seems too sticky to roll after adding 3 ½ cups, add another ½ cup of powdered sugar. Beat until smooth.
Set out a large baking sheet lined with parchment paper or wax paper. Scoop the peanut butter ball batter with a spoon and roll into 1 inch balls. Try to make them all the same size. Place on the baking sheet.
Place the baking sheet in the freezer for at least 1 hour, or until the balls are frozen hard.
Once the balls are very cold and stiff, place the chocolate chips and remaining 1 tablespoon butter, in a microwave-safe bowl. Microwave in one-minute increments, stirring in between, until the chocolate is melted and smooth. (You can also melt the chocolate in a small sauce pan over low heat.)
Take several of the balls out of the freezer at a time, leaving the rest to stay cold. Insert a toothpick into the top of a peanut butter ball, and dunk it in chocolate, leaving an open rim around the top so the peanut butter ball is exposed. Gently tap the buckeye on the edge of the bowl to remove excess chocolate, then place the ball back on the frozen baking sheet. Use the tip of your finger to tap down the toothpick hole. Repeat, repeat, repeat, making sure to leave the peanut butter balls in the freezer as long as possible. If they thaw, they are harder to dip. You may also need to rewarm the chocolate once or twice, so it stays thin enough to dip.
Once all the buckeye candy is coated in chocolate, you can choose to keep them in the freeze, or let them thaw to room temperature, so they are soft. Either way, move them to an airtight container.