Chop up the chocolate and place it in a blender. Set aside.

Place the cream, egg yolks, salt, ground red chili pepper and cinnamon in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. DO NOT BOIL. Stir in the vanilla extract.

Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into four individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).

For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.

Serve with a dollop of whipped cream sprinkled with chocolate shavings and a half cinnamon stick.