In a standing mixture, mix mascarpone, Agavero, crystallized ginger, fresh ginger and vanilla extract together well until fluffy.
Using a whisk or standing mixer, whip the cream until soft peaks form. Fold 1/2 of the whipped cream into mascarpone mixture, reserving 1/2 of the whipped cream for the top of the napoleon.
Chill for 30 minutes.
Heat oven to 400 degrees. Place tortilla rounds on a baking sheet and, using a pastry brush, brush evenly on both sides with butter.
Bake for 5-7 minutes, until tortillas are a light golden color and crisp.
In a small bowl, mix cinnamon and sugar. Sprinkle evenly on the top side of the tortilla crisp, shaking off excess. Cool on a cooling rack.
Assemble napoleons by placing one tortilla round on a dessert plate, smoothing two tablespoons of mascarpone mixture on top. Place a second tortilla crisp on top of mascarpone, and another 2 tablespoons of mascarpone mixture. Top with a 3rd tortilla crisp, a dollop of whipped cream and a sprinkle of cinnamon.