Preheat canola oil to 375°F in a Dutch oven or fryer.

Prepare a double boiler by bringing water to a simmer.

Melt the Mexican chocolate in the double boiler.

Remove the melted chocolate from heat.

Stir in heavy cream until smooth.

Set the chocolate sauce aside.

Heat 1 cup water, butter, sugar, and salt in a saucepot over medium heat.

Bring the mixture to 155°F.

Add flour and stir until smooth, about 1 minute.

Incorporate eggs one at a time, beating well after each addition.

Spoon the batter into a pastry bag fitted with a star tip.

Pipe the batter into the hot oil in 6-inch strips or desired shapes.

Avoid overcrowding the pot.

Fry for 3-5 minutes, turning once until golden brown.

Remove churros and drain on paper towels.

Combine sugar and cinnamon in a bowl.

Toss the hot churros in the cinnamon sugar mixture to coat.

Serve the churros with the Mexican chocolate dipping sauce.