Mix Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter and brown sugar until creamy, then incorporate the maple syrup and maple extract, stirring until smooth. Add a beaten egg and blend well.

Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until a soft dough forms.

Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop Dough: Once chilled, form 1.5-ounce balls of dough and place them on the baking sheet, leaving space for spreading.

Bake Cookies: Bake for 10 to 12 minutes or until the edges are set and centers are puffy. Remove when slightly golden.

Prepare Chocolate Drizzle: Melt the white chocolate wafers in a microwave-safe bowl until smooth.

Decorate Cookies: Dip the tops of the cookies in melted chocolate, drizzle more on top, and sprinkle with holly berries.

Let Set: Allow cookies to sit until the white chocolate hardens.