Recipe Courtesy of Chef Matthew Zubrod, DishAspen

14 ounces semisweet chocolate (62-percent quality)
1 cup heavy cream
1 pinch canela (Mexican cinnamon)
1 ounce fine mescal (preferably Del Maguey Tobala)
½ teaspoon dry pasilla powder
½ cup cocoa powder

Melt chocolate in a double boiler with cream. Allow to blend and cool slightly. While warm, add canela, mescal and pasilla powder. Mix well and allow to cool in refer. Use a Parisian scoop or teaspoon to form balls. Roll balls in cocoa powder and chill. When really cool, re-roll to perfection with a little more cocoa powder.