• Prepare the double boiler by filling it with water, and over medium heat, set it to simmer.
• In a small saucepan over medium-high heat, mix in the heavy cream, butter, and vanilla and bring to a boil.
• Once the cream mixture has reached a boil, remove the pan from the heat and let it sit for 5 minutes.
• Using a chef's knife, roughly chop the dark chocolate bar.
• Place the chocolate into the double boiler above simmering water, occasionally stirring with a spatula until completely melted.
• Place parchment paper on the half sheet pan and set it aside.
• Once the chocolate has melted, remove it from the stove and, using a spatula, mix in the cream mixture from the small saucepan you set aside earlier.
• Add in the cinnamon and chipotle chili pepper and mix to combine.
• Holding the strawberries by the greens at the top, dip the strawberries into the chocolate, swirling them around to coat the strawberry thoroughly. Lay the chocolate-covered strawberries on the parchment paper covered sheet pan.
• Place the sheet pan with the chocolate-covered strawberries into the refrigerator for 30 minutes to set.

  Keep the chocolate-covered strawberries refrigerated to keep fresh. Consume within two days.

Pro Tip:

• Sensitive to heat? Add only ¼ tsp of the chipotle chili pepper at a time and taste the chocolate after each ¼ tsp until you reach your desired heat level. Alternatively, if you like things spicier, you can add in more heat.
• If you do not have a double boiler, you can make one by using a pot with a couple of inches of water and placing a medium-sized mixing bowl (like a pyrex) on top. The mixing bowl shouldn't be touching the water below, so adjust the water level accordingly.
• Don't want to mess with a double boiler? You can slowly microwave the chocolate at 50% power for 15-20 seconds at a time, removing the bowl of chocolate to mix and repeat until the chocolate has melted.