Beat whole eggs until very thick. Continue beating and add, gradually, 8 tablespoons sugar.
Add Pisco (drop by drop) while beating. Remove bowl from mixer and fold in arrowroot. Transfer mixture to 2 round pans, lined with greased parchment paper and bake in preheated moderate oven at 350ºF(180ºC) for 25 to 30 minutes or until cooked. Remove from oven and cool on a rack.
Place sugar, water and cinnamon in a saucepan and bring to a boil for 6 to 7 minutes. Add pisco, boil again and remove from heat.
Place sugar, water and cinnamon in a saucepan and bring to a boil until syrup reaches 228º - 234ºF /109º -112ºC in a candy thermometer. Beat egg yolks until very thick. Add yolks to syrup, folding, and return to heat, stirring with a wooden spoon until sauce thickens.
Place 1 cake on a round serving plate. Brush syrup on cake. Spread yolk sauce on top and cover with another cake. Brush syrup on top and cover with remaining yolk sauce.
Sprinkle cinnamon on top and almonds.