Peel and dice the shallots. Heat the sesame oil in a pan and saute shallots until tender. Stir in rice and saute briefly. Add water, bring to a boil, reduce the heat, cover and simmer for 30 minutes. Rinse, shake dry, pluck the leaves and chop the cilantro. Stir in raisins, pine nuts, cilantro and cinnamon.
Rinse the grape leaves under cold water and pat dry. Take two leaves and place, slightly overlapping, on a work surface with the stem sides facing the same direction.
Place a heaping tablespoon of filling near the stems. Fold the sides of the leaves in a and roll up from the narrow stem side. Continue with the remaining leaves and filling.
Place the stuffed leaves in a small saucepan. Drizzle with lemon juice and cover with water. Bring the water to a boil, reduce the heat, cover and simmer for 30 minutes. Remove the cover and let simmer for another 10 to 15 minutes, until almost all liquid has evaporated.
Let dolmas cool in remaining cooking liquid. Serve with lemon slices.