In a dry medium-large saucepan over medium heat, stir the chile pieces for around a minute to soften them and activate the oils inside. Now pour in the milk, heavy cream, vanilla, salt, and cinnamon. Bring this mixture to a very low simmer (where you barely see a bubble) and let it steep like this for five minutes. Strain the milk mixture through a fine mesh strainer and add it back to the pot. Add the chocolate to the pot and whisk over low heat until the chocolate is completely melted. Serve immediately.