Place the vanilla wafers into the bowl of a food processor or high-speed blender. Pulse until the mixture resembles fine crumbs. Alternatively, you can add the wafers to a large resealable plastic bag and crush them with a rolling pin.

In a large mixing bowl stir together the crushed wafers with the rum, confectioner’s sugar, cocoa powder, maple syrup, cornstarch, vanilla extract, and ground cinnamon until well-combined.

Place the mixture in the refrigerator to chill for 30 minutes.

Use a medium sized cookie scoop to shape the mixture into balls. You may want to lightly roll the balls in your hand to shape and smooth them.

Allow the rum balls to sit in an airtight container in the refrigerator and develop flavor for 2-3 days. *If you are short on time, you can skip this step.

When you are ready to serve, roll half of the rum balls in additional confectioner’s sugar to coat. Roll the other half in additional cocoa powder to coat.

Serve chilled.