In a medium size pot add the water, butter, 1 ½ tablespoons of sugar and the salt and bring to a boil. About 5 minutes. Add the flour to the pot and using a wooden spoon stir the flour into the water and butter mixture for about 2 minutes until the dough starts to pull away from the sides of the pot. Take the dough off the stove and let it cool. About 10 minutes.

Take the ½ cup of sugar and cinnamon and mix in a large plate or pan and set aside.

Once the dough is cooled using a hand mixer add the eggs one at a time and mix the dough after each egg until completely combined. Then put the dough into the freezer for 10 minutes. (See note)

While the dough is freezing take a shallow pan filled with vegetable oil. Heat to 375 degrees. (See note)

Chop the chocolate and put it into a medium size bowl. Heat the cream and liqueur in a small sauce pan on medium low heat about 3 minutes. Once the cream and liqueur is hot pour it over the chopped chocolate and let it sit for 2 minutes. After 2 minutes stir the chocolate mixture until you have the mixture completely mixed. (See note)

Take the chilled dough and put it into a pipping bag fitted with a star tip. (See note) Pipe the dough into the hot oil about 3-4 inches long. (See note) Fry for about 2-3 minutes. After cooking the churros put them on a plate lined with paper towel for about 1 minute. Then take the cooked churros and roll it into the cinnamon sugar mixture you made earlier. Dip the cooked churros into that delicious chocolate sauce. Enjoy!