Finely chop the chocolate as it’s easier to melt when the pieces are small.

Transfer the chocolate to a heat-proof bowl.

In a saucepan over low heat, melt coconut cream. You don’t want to allow it to come to a full boil, as it can split when mixed with the chocolate. See the notes below if this happens.

Just as it’s about to simmer, remove the pan from the heat. Pour the coconut cream over the chocolate.

Stir the chocolate mixture gently until the chocolate melts and is smooth. If the chocolate doesn’t completely melt, place the mixture in the heat-proof bowl over a saucepan of simmering water, stirring until it melts.

You can also heat the chocolate in the microwave, stirring after 10 second bursts. Again, don’t overheat the mixture or it will split.

Add the vanilla extract along with cinnamon, allspice, cayenne, and salt. Take a minute to taste the flavor of the chocolate at this point so you can adjust the spice.

Keep in mind that the flavor will get a little bit deeper as it sets.

Cover the bowl loosely, as you don’t want any condensation to get into the chocolate. Chill for at least 2 hours until firm.

Prepare a baking tray with parchment paper or wax paper and set it aside.

Add the cocoa powder to a shallow bowl and set it aside.

Using a medium-sized cookie scoop or melon-baller, scoop the chocolate into round portions, about 2 teaspoons each.

Gently roll the truffles between your palms to smooth them out, making about 25 round balls.

Take each ball of chocolate and roll it in cocoa powder, placing it on the baking sheet to re-harden.

The truffles can be served once they are firm.