Heat oven to 350°F. Combine sugar, 1 1/4 teaspoon cinnamon, and pinch salt. Brush both sides of tortillas with butter and sprinkle with cinnamon sugar. Cut each into 12 wedges.  Arrange wedges in single layer on baking sheets and bake until golden brown and crisp, 15 to 20 minutes. Meanwhile, place chocolate in medium bowl and bring cream to a simmer. Pour warm cream over chocolate and let stand 5 minutes. Stir in chipotle chile, vanilla, remaining 1/4 teaspoon cinnamon and pinch salt until smooth. Serve with cinnamon-sugar chips.