In a medium saucepan, combine the water, butter, 2 tablespoons of sugar, and salt over medium-high heat until the butter is completely melted and the mixture comes to a boil.

Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides of the pan, which takes about 1 to 2 minutes.

Remove the saucepan from the heat and let the dough cool for 5 minutes, then beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Transfer the dough to a pastry bag fitted with a large closed star tip, then pipe 4-inch-long strips onto a parchment-lined baking sheet and place them in the freezer for 15 minutes to help them hold their shape.

Preheat your air fryer to 375°F (190°C), lightly grease the air fryer basket with cooking spray, and transfer the chilled churros into the basket in a single layer, leaving space between each.

Spray the churros lightly with cooking spray and air-fry for 10 to 12 minutes, turning halfway through, until they are golden brown and crispy on the outside.

While the churros are cooking, whisk together the remaining 1/2 cup of sugar and ground cinnamon in a shallow bowl, and melt the chocolate chips with heavy cream in the microwave in 20-second bursts until smooth.

Immediately toss the warm air-fried churros in the cinnamon-sugar mixture until fully coated, and serve immediately alongside the warm chocolate dipping sauce.