Place chocolate chips, 1/2 teaspoon of cinnamon, and the cayenne pepper in a heat-proof bowl.

Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 2 minutes, then whisk until smooth. Chill in the refrigerator for 20 minutes to thicken.

Roll out the pie crusts on a lightly floured surface. Using a 3-inch or 4-inch round cutter, cut out approximately 12 circles, re-rolling scraps if necessary.

Place a spoonful of the thickened chocolate mixture in the center of each dough circle. Brush the edges with the beaten egg.

Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal them tightly so chocolate doesn't leak.

In a shallow dish, mix the granulated sugar with the remaining 1/2 teaspoon of cinnamon.

Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).

Fry the empanadas in batches for 2-3 minutes per side until golden brown and crispy.

Remove from oil using a slotted spoon, drain briefly on paper towels, and immediately toss in the cinnamon-sugar mixture while hot. Serve warm.