Line a mini-muffin pan with mini-muffin paper cups. Fill each cup about halfway with Rice Krispies. No real measurement required here.
Carefully melt the chocolate chips (can also use bar chocolate for baking, candy melts would also work but already have a lot of added flavor thus taking away from the vanilla-cinnamon combo) either on stovetop or in the microwave. If microwaving, be VERY careful because culinary chocolate can burn if nuked too hard!
When it's a nice stirring consistency, stir in the vanilla and cinnamon.
While the chocolate is still hot, spoon over the Rice Krispies, coating them well.
Gently re-microwave if mixture begins to stiffen.
Freeze the pan for at least 2 hours prior to eating.