Scoop ice cream into spheres and place on parchment-lined cookie sheet. Once all scoops have been made, place cookie sheet in freezer for 2-3 hours or overnight.

In 3 cup mini food processor, pulverize cereal into crumbs. Add cinnamon and sugar. Process again to mix spices throughout.

Remove ice cream from freezer and allow to soften, approximately 4-5 minutes. Use your hands to pack cinnamon crumb mixture onto ice cream balls. Once all balls are coated, return to freezer to harden until ready to serve.

When ready to serve, remove from freezer. Top with chocolate syrup and a dab of whipped cream.

To make Chocolate Syrup

In a medium saucepan, combine cocoa, water and sugar. Gently stir over medium heat until some of the water cooks off and the syrup begins to thicken.

Remove from heat, add vanilla and pinch of salt. Sauce will thicken as it cools.