Break chocolate and cream is placed in a fireproof container, placed over a saucepan of boiling water without touching the water (steam). Mix well until the chocolate is melted and the mixture is homogeneous. Court off steam and add chili, stir, cover with foil and put in refrigerator 2 hours, occasionally stirring. Cover bottom of baking dish with cooking paper. From the chocolate mixture with a spoon and scoop make balls that are put in the pan. Chocolate balls left in the fridge to firm. Remove them and smooth hands, then rolled in cinnamon sugar. Refrigerated before serving.