In a large bowl, break down the cookies into various sized chunks, ranging from crumbs to 1” pieces. Set aside.

Prepare a double boiler or bain-marie (a small pot with a heat-safe bowl on top) by filling the lower part about ⅓ the way full with water. In the top portion of the double boiler or a bain-marie combine the sugar, salt, cinnamon, white chocolate chips, and heavy cream.

While stirring often, melt the chocolate over medium heat. Add the cubes of butter to the melted chocolate mixture a couple cubes at a time

Fold the white chocolate mixture into the bowl of crushed Biscoff cookies. Let this mixture rest until it becomes thick, almost holding shape, but not hardened yet.

Take small spoonfuls of the cookie butter and drop them all over the top of the log. Then scoop the remaining white chocolate mixture over the top of the cookie butter.

Take one of the long edges of the plastic wrap and lift it up and over the log of white chocolate to meet the other long edge of the plastic wrap. Gently lay the plastic wrap onto the chocolate, trying to avoid air bubbles as much as possible, form the chocolate into a tighter log. Grab the open short ends of the plastic wrap and use as handles to roll the log on top of the long edge of plastic wrap. Continue the motion of lifting the salami up slightly and rolling it forward again, in the same direction every time. After a couple rolls the salami log will begin to tighten and form. (But not too tight, if you go too tight it will burst. If this happens, no worries, just scrape the chocolate out of the plastic and try again.) When it is nice and tight, set on a cookie sheet or cutting board with the seam side down and place in the fridge to chill for at least 3 hours.

When you are ready to serve, take the log out of the fridge, unwrap, and dust with powdered sugar. Rub the powdered sugar onto the whole salami. Slice into ½” or preferred size slices and serve. If there are leftover slices, store them in an airtight container using parchment or wax paper between the layers.