Step 1

In a 10-inch nonstick skillet, whisk the condensed milk, cocoa, espresso, cinnamon and salt. Add the butter then set over medium and cook, stirring constantly with a silicone spatula and scraping along the sides, until the mixture reaches 225°F, about 10 minutes; it will appear matte and slide around freely in the pan. Immediately pour into a wide, shallow baking dish. Let cool to room temperature, about 30 minutes.

Step 2

Line a rimmed baking sheet with kitchen parchment. In a small bowl, stir together the cashews and sprinkles. Scoop the chocolate mixture into 1-tablespoon portions and roll each into a ball. A few at a time, drop into the cashew mixture and roll around, pressing so that the mixture adheres evenly. Transfer to the prepared baking sheet. Store in an airtight container at room temperature for up to three days.