Preheat oven to 375 degrees F (190 degrees C).

Line baking sheets with parchment paper or foil.

In a small bowl, combine granulated sugar and ground cinnamon.

Set the sugar-cinnamon mixture aside.

In a large mixing bowl, cream together unsalted butter and brown sugar until light and fluffy.

Add vanilla extract and salt; mix well.

Gradually add all-purpose flour, mixing until just combined.

Shape the dough into a ball.

Divide the dough into 8 portions.

Wrap each portion in plastic wrap and chill for 1 to 2 hours.

Roll each chilled dough portion into a 12-inch-long rope.

Cut the ropes into 4-inch-long pieces.

Arrange the cookie pieces 1 inch apart on the prepared baking sheets.

Brush each cookie with melted butter.

Sprinkle with the sugar-cinnamon mixture.

Make lengthwise indentations (about 1/4 inch apart) on each cookie using a wooden skewer.

Bake for 8 to 9 minutes, or until just golden.

Remove from oven and cool on wire racks.

Place 1 1/3 cups of the Ghirardelli caramel flavored baking chips in a double boiler.

Melt the chips over gently simmering water, stirring constantly until smooth.

Coarsely chop the remaining baking chips.

Dip one end of each cooled cookie into the melted caramel.

Place the dipped cookies on parchment paper or foil.

Sprinkle with the chopped baking chips.

Let stand until the caramel is set.