Preheat oven to 350 degrees. In small bowl, combine Splenda and Cinnamon.
Separate each bisquit into 3 layers, then dived each in half. Flatten the pieces into approximately 3 inch flat rounds. You should have 48 rounds (6 rounds per biscuit).
Place 6 chocolate chips in the center of each round. Fold edges up and pinch to seal in the chips. You can flip them over, so you have a smooth top if you like.
Place biscuits on baking sheet about 3 inches apart. Sprinkle cinnamon mixture on top of each biscuit.
Bake for approximately 5 minutes, or until they just start to brown, don't over cook these, they will dry out.
Enjoy them warm!
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