Chocolate Biscoff Truffles Recipe

In a medium, heavy-bottomed sauce pan, heat heavy cream over medium low heat until warm. Add chocolate and cook, stirring frequently, until melted. Stir in vanilla, take off heat, and immediately stir in Biscoff spread until mixture is smooth. Pour mixture into a bowl and freeze until firm but pliant, about 1 1/2 hours. Pour cinnamon into a shallow bowl. Scoop one tablespoon of mixture and roll between palms of your hand until round. Roll truffle in cinnamon to coat and place on a plate. Continue with remaining mixture. Place truffles back in freezer for 10 minutes to stiffen. Serve.