Soak fregola in hot water for 15 minutes.

Drain the fregola.

Return the fregola to a bowl.

Add pork, shallots, salt, pepper, chopped marjoram, and cinnamon; knead to combine.

Transfer meat mixture to a baking sheet and pat into a 6x12 inch rectangle.

Cut rectangle lengthwise into three 2-inch-wide strips and cut each strip into 12 logs.

Snip stems off grape leaves.

Smooth out a few grape leaves on a work surface.

Place a log of filling at the stem end of each leaf.

Roll up the stem end once to enclose filling, then fold in the sides.

Tightly roll up the leaf to form a cylinder.

Repeat with remaining leaves and filling.

Arrange stuffed grape leaves in a single layer in a large skillet; scatter marjoram sprigs on top.

Drizzle with lemon juice and olive oil.

Add enough water to cover leaves by 1/2 inch.

Top with any remaining unfilled grape leaves and a plate to keep stuffed leaves submerged.

Bring to a boil, then cover and simmer on low heat for 1 hour 30 minutes, until filling is cooked.

Let cool in liquid.

Drain leaves, discard unstuffed leaves, and transfer to a paper towel-lined plate.

Let stand for 30 minutes; serve warm or at room temperature.