Melt the chocolate in a water bath and let it cool down a little.
Separate the eggs. Mix the egg yolks, vanilla and cinnamon with the sugar until frothy. Stir in the melted chocolate. Mix in the almonds, flour and butter. Beat the egg whites until stiff and fold carefully into the chewy chocolate dough. Put the dough in a piping bag and use it to fill the mini-ball mold up to just below the edge. Bake at 160 degrees circulating air for about 15-20 minutes.
Let cool and fall out of the mold. Dust with baking cocoa powder. The dough is enough for about one mini-gel baking pan, i.e. 18 pieces.
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