Preheat the oven to 350 F. Line a large baking sheet with parchment or silicon liner.

In a small bowl, whisk together the sugar and the cinnamon. Set aside.

Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.

Brush each rectangle with melted butter.

Sprinkle 2 of the rectangles with 2 teaspoon of the cinnamon-sugar.

Top the sugar-sprinkled rectangles with the other two rectangles, butter side up.

With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.

Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.

Bake for 8 to 10 minutes or until golden brown and crisp.

Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Serve with the Mexican Chocolate Dipping Sauce.

In medium bowl, Toss the chocolate chips with cinnamon and cayenne pepper.

Heat the heavy cream on the stove until scaling hot. You can also microwave the heavy cream for 30 seconds.

Add the cream to the cinnamon and pepper tossed chocolate chip. Let sit for 2 minutes.

Whisk until smooth.

Pour it into a serving bowl and serve with the warm churros.