Start by melting the chocolate for your dipping sauce. Combine the chocolate and heavy cream in a saucepan over low heat. Stir frequently until smooth. Once melted, add a tablespoon of cinnamon, then set aside to cool slightly.

In a medium saucepan, combine 1 cup of water, 3 tablespoons of butter, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Bring it to a boil. Once boiling, remove it from heat and stir in the flour. Mix until a dough forms.

Allow the mixture to cool for a few minutes. Then, add your eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pour the canola oil into a deep pot or a fryer. Heat it to 375°F (190°C). This temperature is crucial—it ensures your churros will be crispy on the outside and airy on the inside.

Scoop the dough into a piping bag fitted with a star tip. Carefully pipe 4 to 6-inch strips of dough directly into the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry until golden brown, roughly 2-3 minutes per side.

Once properly fried, carefully remove the churros and place them on a paper towel-lined plate to drain excess oil. While they are still warm, roll them in a mixture of 1 cup sugar and 2 teaspoons cinnamon.