Start by brewing some strong coffee. For best results, use a French press, pour over, or stovetop espresso pot. I like to use two heaping tablespoons per cup of water.
Melt the chocolate, either in a double boiler or in the microwave. If you use a microwave, heat for 20 seconds, stir, heat another 20 seconds and stir again. For me, that's enough to melt the chocolate. It depends on your microwave power.
Heat the coconut milk and unsweetened plant milk over medium heat in a small sauce pan. Add the coffee, melted chocolate, vanilla, cinnamon, chile powder, and stevia or maple syrup. Stir until combined and as hot as you want it.
To make the coconut whipped cream, remove just the thick coconut cream from a can of full fat coconut milk and whip with a whisk attachment in the mixer until it is the consistency of whipped cream. Optionally, add 1/4 teaspoon liquid stevia or a teaspoon of maple syrup.
Pour into an oversized mug (or have seconds) and add a cinnamon stick and whipped coconut cream. Sprinkle a little more cinnamon on top of the whipped cream.