In a saucepan, over low heat, bring the cream and butter to a simmer. Then stir in ancho chili powder and Ceylon cinnamon, and remove the pan from the heat. Let sit for a few minutes to infuse the cream with the flavor and aroma of the spices.

Next, add in the chopped chocolate, and return the saucepan to the stove and heat over low fire. When the chocolate begins to melt, turn the fire off and continue to stir until the chocolate is completely melted (be careful not to burn the chocolate). Then mix in the cocoa powder and vanilla bean powder, and stir until smooth.

Line a 7” x 7” cake pan with parchment paper (or a similar sized pan depending on how thin or thick you want the truffle squares).

Pour the chocolate ganache into the pan, and use a spatula to smooth out the surface evenly. Let cool slightly, and then cover it with plastic wrap and place it in the fridge. Chill for a several hours, or overnight, until the ganache is firm throughout.

Turn the chocolate on to a work surface. Trim the edges (for yourself), and cut into desired sized squares. Dust with cocoa powder. Then place back in the refrigerator until you are ready to pack as gifts.