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1
In a medium sauce pan combine the water, sugar, corn syrup and cocoa powder. Stir and bring the mixture up to boiling. Take off the heat and stir in the semi sweet chocolate until melted. Stir in the cinnamon and Irish Cream. Let stand for an hour or two to thicken.
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2
Place the water, butter and sugar in a medium sauce pan and bring up to a boil. Stir in 2 tablespoons of the Irish Cream and then the flour and begin beating with a wooden spoon until the flour is incorporated and pulls away from the sides of the pan.
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3
Remove the pan from the heat and let rest for a couple of minutes. With the wooden spoon beat in the first egg until fully incorporated and then the second egg. This may take a few minutes.
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4
Drop 12 spoonfuls (coffee spoons) of the choux onto a parchment or Silpat lined baking sheet about 2 inches apart. bake in a preheated 400F oven for 20 to 25 minutes. Turn off the oven and leaving the door ajar, let the puffs cool down and dry out a bit for about 10 minutes.
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5
For the filling stir together the whipping cream, 3/4 teaspoon cinnamon, 2 tablespoons cocoa and 3 tablespoons sugar.
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6
With an electric mixer or an electric whip, whip the mascarpone and 3 tablespoons of the Irish Cream. Add the whipping cream mixture and whip until fluffy.
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7
Cut each puff in half, fill with some of the whipped cream mixture and drizzle with a little of the chocolate sauce.
