Preheat oven to 325 degrees Fahrenheit.

Line a 9x13x2 inch cake pan with foil, then lightly butter the foil.

Fill a saucepan half full of water and bring to a boil over medium-high heat.

Place butter and unsweetened chocolate in a stainless steel bowl.

Position the bowl over the saucepan, reducing heat to low to create a double boiler.

Stir the butter and chocolate mixture until smooth and melted, about 5 minutes.

Remove the bowl from the heat and let cool for 5 minutes.

Add sugar to the cooled chocolate mixture and mix well.

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

Add vanilla and almond extract.

In a separate small bowl, combine flour, ground cinnamon, and salt.

Add the dry ingredients to the chocolate mixture and stir until just combined.

Pour the batter into the prepared pan.

Bake until the top is dry but the center is still moist, about 25 minutes. Avoid overbaking.

Remove from oven and sprinkle chopped semi-sweet chocolate over top.

Let sit until chocolate begins to melt, about 5 minutes.

Spread the melted chocolate evenly over the brownies with a spatula or knife.

Refrigerate until completely cooled and the chocolate is hard, about 2 hours.

Invert the brownies onto a plate and carefully peel off the foil.

Cut into bars and serve.