Smoked cinnamon’s a new one for me. I know cinnamon’s traditional in various Middle Eastern dishes, but I’m not a fan of it in savory dishes. Not even a hint. The closest I’ll go is adding it to sautéed apples to serve with pork.

Gotta go look up smoked cinnamon.

I make Cincinnati chili with cinnamon. Here's a link to my recipe, except I add the beans to the chili while cooking and also usually use vegetarian crumbles instead of meat and serve it over macaroni then topped with cheddar, so more of a Chili mac. But I have done it with spaghetti too.

https://www.cookingchanneltv.com/recipes/sara-moulton/cincinnati-style-chili-1920009

I also use smoked cinnamon in curry.

I can't remember the last time I saw a recipe that called for mace.

Pastitsio for sure! I often add smoked salt or paprika to dishes to up the umami factor.

There's a somewhat elaborate recipe for a Morrocan chicken pie @ MarthaStewart.com that's been on my radar - I'll bet it'd work for that...

https://www.marthastewart.com/1103743/bisteeya

Also wondering how it would taste in oatmeal cookies?

My DSS puts cinnamon among other things in the rub he uses on beef, particularly steaks. Sounds like a good place to use smoked cinnamon!

Pork roasts or chops

pulled pork ... grind it to powder and add to butter (perhaps a teensy bit of sweet too) for spreads ... sprinkle on deviled eggs. Experiment.

If you don't have mace, leave it out. No one will be the wiser. With these spice mixes you usually have a lot of leeway, the dish isn't ruined if one of them is missing. It's just slightly different. I like that Cincinnati chili recipe precisely because of the unusual and varied spices. YMMV. FWIW, my mace is probably 20 years old, so even if I do add it, it's probably just a perfunctory gesture!