1Line cookie sheet with foil or parchment paper. In heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring constantly; remove from heat.
2Stir in whipping cream, vanilla and cinnamon. Refrigerate 30 to 60 minutes, stirring frequently, just until firm enough to roll into balls.
3Drop mixture by tablespoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Refrigerate about 1 hour or until firm.
4Sprinkle half of the truffles with powdered sugar and half with cocoa. Store in airtight container in refrigerator up to 1 week. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.