Line an 8x8x2-inch baking pan with nonstick foil (or use regular foil and lightly coat with nonstick cooking spray), extending foil over edges of pan. Set aside.
In a medium saucepan combine 2 packages chocolate pieces, whipping cream, and butter; cook and stir over low heat just until melted. Pour into prepared pan. Cover and chill 2 hours or until very firm.
Use foil to lift chocolate bars from pan. With a sharp knife cut into 1 to 1-1/2-inch pieces. In a small bowl combine cocoa powder and cinnamon. Sprinkle cocoa mixture on squares. Attach red cinnamon candies to chocolates with melted chocolate or chocolate decorating icing. To wrap, line a miniature tart pan with foil paper; place chocolates in pan. Makes 48 to 60 pieces.