Preheat the oven to 325 F (160 C).
In a saucepan, over medium heat, heat the cream with the chopped chocolate and cocoa powder, stirring until the chocolate is melted.

Pour the mixture over the egg yolks, whisking constantly, until the mixture is smooth.
Add the cinnamon extract and mix.

Pour the mixture into 4 cups or ramekins and place them in a baking dish.
Pour hot water into the dish, up to half the height of the containers, and bake for 15 minutes.
Once out of the oven, let cool to room temperature before covering with plastic wrap.
Refrigerate for at least 1 hour before serving.
Serve with whipped cream or sliced almonds, if desired.