Combine ground ancho chili, cinnamon, cayenne pepper, heavy cream, and salt in a saucepan.

Bring the mixture to a boil over medium heat.

Cover the saucepan and steep the mixture for 2 hours to infuse the flavors.

Chop Valrhona dark bitter chocolate into one-inch pieces.

Bring the spice-and-cream mixture back to a boil.

Remove from heat and add the chopped chocolate pieces.

Mix until the chocolate is melted and the mixture is combined and smooth.

If lumps remain, stir over a double boiler until smooth.

Pour the mixture into a parchment-lined two-inch half pan.

Refrigerate until the ganache is set and firm, approximately 2 hours.

With a small spoon or melon baller, scoop out 50 equally sized ganache balls.

Roll and smooth the ganache balls with your hands.

Mix cocoa powder and ancho chili powder in a small bowl.

Roll each ganache ball in the cocoa and chili mixture to coat completely.