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

Cream softened butter with brown sugar until light and fluffy.

Add egg and mix well.

In a separate bowl, stir together flour, ground cinnamon, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in chopped walnuts, bittersweet chocolate chunks, milk chocolate chunks, and white chocolate chunks.

Drop rounded tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.

Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes, or until light golden brown.

Cool slightly on the baking sheets before transferring to a wire rack to cool completely.

To make the glaze, heat 1 teaspoon of shortening with bittersweet chocolate over low heat, stirring until melted and smooth.

Remove from heat and dip one edge of each cooled cookie into the melted bittersweet chocolate.

Repeat with the remaining shortening and milk chocolate, then with the remaining shortening and white chocolate.

Rotate dipped edge of cookie for each type of chocolate to create a layered effect.