Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper, then fit a pastry bag with a large closed star tip.

In a medium saucepan, combine the water, unsalted butter, and 2 tablespoons of sugar, bringing the mixture to a boil over medium heat until the butter is fully melted.

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

Remove the pan from the heat and let the dough cool for 5 minutes before beating in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy, then stir in the vanilla extract.

Transfer the chocolate dough to the prepared pastry bag and pipe 4-inch long strips onto the baking sheet, leaving at least 1 inch of space between each churro.

Bake for 20 to 22 minutes until the churros are firm to the touch and sound hollow when lightly tapped, then turn off the oven and let them sit inside with the door slightly cracked for 5 minutes to crisp up.

While the churros bake, make the chocolate sauce by heating the heavy cream in a small bowl in the microwave until hot, then stirring in the chocolate chips until completely melted and smooth.

Combine the remaining 1/4 cup of sugar and ground cinnamon in a shallow dish, roll the warm baked churros in the mixture until evenly coated, and serve immediately alongside the warm chocolate and salted caramel sauces.