Bake Cinnamon Crisps:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a small bowl, mix sugar and cinnamon together.
3. Use a cookie cutter to cut out shapes from the flour tortillas, or simply slice each tortilla into 6-8 wedges.
   • Pro tip: Press down firmly on the tortilla with the cookie cutter and use a rocking motion to cut through easily.
4. Arrange the cut tortilla pieces on the prepared baking sheet.
5. Brush each tortilla piece with melted butter—just enough for the cinnamon sugar to stick, but not dripping.
6. Sprinkle generously with cinnamon sugar.
7. Bake for 13 to 15 minutes, until the tops are deep golden and caramelized.
8. Cool completely before storing or serving.

2. Make Cinnamon Cream Cheese Dip:

1. In a medium bowl, beat heavy cream with an electric beater until stiff peaks form. Set aside.
   • No need to wash the beater before the next step.
2. In another bowl, beat cream cheese, brown sugar, and cinnamon until smooth and fluffy (1-2 minutes).
3. Gently fold in whipped cream and chopped chocolate until well combined.
   • Chocolate Tip: Finely chop a semi-sweet chocolate bar (like Ghirardelli) for ½ cup, or use ⅓ cup mini chocolate chips.
4. Refrigerate in a covered bowl until ready to serve.
5. Bring to room temperature before serving.