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1
In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved.
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2
Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted.
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3
Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly.
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4
The sauce may be made 1 week in advance and kept covered and chilled.
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5
Reheat the sauce over very low heat, stirring occasionally, until it is warm.
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6
In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks.
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7
Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks.
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8
Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly.
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9
Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper.
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10
Bake the meringues in the middle of a preheated 250F.
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11
oven for 1 1/2 hours and let them cool on the sheets.
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12
The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container.
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13
Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.
