Begin by melting the unsweetened chocolate either over a double boiler or in the microwave, achieving a smooth melt in 30-second increments.

In a high-speed blender, combine the coconut cream, maple syrup, vanilla extract, sea salt, ground chipotle, and ground cinnamon, blending until a luscious cream forms.

With the blender running on low, add the melted chocolate to the mixture, then gradually increase to medium-high speed until the mixture is harmonious and velvety.

Pour the chocolate mixture into jars or ramekins and refrigerate for approximately four hours.

Serve cold for a thicker texture or allow to sit at room temperature for a lighter experience.

Top each pot with finely chopped pistachios and a dollop of coconut whipped cream if desired.