Mix all ingredients in a food processor over 2-3 minutes until it is a paste.
Roll into 1 tsp size balls.
Melt the baking chocolate with cinnamon in a glass bowl over a boiling pot of water or microwave it. The bottom of the glass bowl should not reach the water.
When fully melted, use a spoon to dip the truffles in the dipping sauce.
Refrigerate them for 15 minutes while the chocolate hardens.