In a heavy bottomed sauce pan, add milk, cornstarch, sugar and cinnamon. Stir to combine. Add lemon rind.
Place on the burner on medium-high heat and bring to a boil, stirring constantly. Lower to a simmer and stir until the mixture has thickened. Remove from heat and remove the lemon rind.
Divide the mixture evenly in two bowls.
Add sugar sprinkles to one bowl and stir until dissolved.
Add chocolate chips to the other bowl and stir until melted
Place cooled espresso coffee and Marsala (if using) in a wide shallow bowl. Cover the surface of a 9 inch round or square baking dish with cookies dipped in the coffee mixture. Break cookies to fit corners if necessary.
Spread chocolate cream over the cookies and smooth it out with a spatula.
Place another layer of cookies dipped in coffee over the cream and spread the remaining bowl of cream over the cookies. Sprinkle with cinnamon or cocoa powder, if desired.
Let rest in the refrigerator at least 4 hours before serving