Saute shallots in sesame oil. Stir in rice and saute briefly. Pour water, bring to a boil, reduce heat, cover and simmer for 30 minutes. Stir in the raisins, pine nuts, cilantro and cinnamon.
Rinse the grape leaves under cold water and pat dry, Place two overlapping leaves on a work surface.
Place a heaping tablespoon of the filling on a stem side of the leaves. Fold in the sides and roll up around the filling. Continue with the remaining leaves and filling.
Transfer the dolmas to a small saucepan, sprinkle lemon juice, cover with water and simmer, covered. for 30 minutes. Remove the lid and cook another 10 to 15 minutes, until almost all the liquid has evaporated.
Let the dolmas cool in their cooking liquid. Serve on a plate with lemon slices.