Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

Preheat oven to 350 degrees.

Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).

In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.

Add chocolate, cinnamon and salt.

Let stand 1-2 minutes.

Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).

Remove ice cream from freezer 15 minutes before serving.

Scoop into bowls; top with warm sauce, peanuts and coconut.