4 cups confectioner's sugar
1/4 cup dark cocoa powder (Hershey's Special Dark works nicely)
1/4 cup meringue powder
1/2 teaspoon ground cinnamon
1 Tablespoon Cointreau, or your own favorite orange liqueur
1/3 cup water (plus a little, to reach desired consistency)
In a medium bowl, mix all dry ingredients.
In a small bowl, mix liqueur and water. Gradually stir or mix into the dry ingredients, until the mixture reaches the consistency of molasses.
Using an electric mixer, whip until fluffy, like meringue.
This may be stored in the refrigerator for up to two weeks, with a sheet of plastic laid over the top to seal it from exposure to air.