Line a rimmed baking sheet with
Heat cream in a small saucepan until
simmering. Place chocolate and butter in
a large bowl; add cream and stir until
smooth. Add liqueur, cinnamon, chile
powder and cayenne; stir until combined.
Refrigerate for 2 hours, until firm enough
to roll into balls.
With wet hands, shape 2 tsp of the
chocolate mixture into balls.
Roll in coconut, cocoa powder or
nonpareils. Place on baking sheet and
refrigerate for 2 hours.