In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ cup of granulated sugar, ½ teaspoon of salt, and 1 teaspoon of cinnamon. Mix the dry ingredients until well combined.

In a separate bowl, beat 2 large eggs, then add 1 cup of milk and ½ cup of melted butter. Whisk until well blended, then gently fold into the dry ingredients. Let the batter rest for about 5 minutes.

Preheat your waffle iron to medium-high heat, brushing with melted butter or using cooking spray to prevent sticking.

Pour an appropriate amount of batter onto the center of the iron and close the lid. Cook for about 4-5 minutes until golden brown and crispy.

Immediately brush cooked waffles with melted butter, then coat in a mixture of ½ cup granulated sugar and 2 teaspoons cinnamon.

Melt 6 ounces of Mexican chocolate with ½ cup of heavy cream over a double boiler or microwave until smooth.

Serve warm waffles with a small bowl of chocolate dip on the side for a delightful breakfast or brunch experience.