Method: In a heavy saucepan, combine cocoa, cinnamon and milk; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for 5 minutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and sugar. Pour into a small enamelled fondue pot or heat-proof ceramic bowl. Serves 8.

A touch of alcohol can help:

• 2 cups milk chocolate chips
• 3 tablespoons heavy cream
• 2 tablespoons cherry brandy
• 1 tablespoon strong brewed coffee
• 1/8 teaspoon ground cinnamon

Method: Combine chocolate, cream, brandy, coffee and cinnamon in a fondue pot over a low flame (or in a saucepan over low heat). Heat until melted, stirring occasionally. Serve at once in small enamelled fondue pot or heat-proof ceramic bowl. Serves 4.

Note real keen on cherry brandy? Try this one then:

• 6 ounces unsweetened baking chocolate
• 1 1/2 cups sugar
• 1 cup light cream
• 1/2 cup butter
• 1/8 teaspoon salt
• 3 tablespoons cream de cacao or coffee-flavored liqueur

Method: Place chocolate in slow-cooking pot. Cover and heat on high for about 30 minutes or until chocolate melts. Stir in sugar, cream, butter, and salt. Cook on high, stirring constantly, for about 10 minutes or until blended. Add creme de cacao and stir well. Pour into a small enamelled fondue pot or heat-proof ceramic bowl. Serves 4.

Then Serve: Serve with your favorite fruits - fresh sliced strawberries, bananas, Granny Smith apples, oranges, pineapple, and even mango. Spear the pieces of fruit with a fondue fork and dip into chocolate mixture.