Wash and dry your strawberries keeping the green tops on.
Melt the chocolate in a double boiler over a low simmer.
Stir in the espresso powder and cinnamon. Mix well.
When melted, remove the chocolate from the heat.
When chocolate is cool to the touch, dip strawberry tips in halfway up the strawberry.
Rest each strawberry on a plate then chill in the fridge allowing the chocolate to harden. (I usually set the strawberries upside down on the green stem part--they will stay in place up against the plates' edge).
Allow to chill about 30 minutes or more then serve!