1. Chop up the chocolate and place it in a blender. Set aside.
2. Place the cream, egg yolks, salt, ground red chili pepper and cinnamon in a medium saucepan over medium heat, whisking to combine the ingredients. Continue to whisk continually until the mixture just starts to bubble and is thick enough to coat the back of a spoon. DO NOT BOIL. Stir in the vanilla extract.
3. Pour the hot mixture into the blender with the chocolate and blend until smooth. Pour the mixture into 4 individual ramekins and refrigerate for 6-8 hours or until set (I often chill them overnight).
4. For a softer consistency, let the pots de creme sit at room temperature for about 10-15 minutes before serving.
5. Serve with a dollop of whipped cream sprinkled with chocolate shavings and a half cinnamon stick.