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1/2 cup baking cocoa

1 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup water

1/4 cup heavy cream

1/2 teaspoon almond extract

1 tablespoon Kahlúa or other coffee-flavored liqueur

1. In small saucepan combine baking cocoa, sugar and cinnamon. Stir in water and bring to a boil over medium heat. Cook for 5 minutes, stirring constantly.
2. Remove from heat and add cream, almond extract and Kahlúa, mixing well. Cool sauce completely at room temperature and transfer to a jar with a tight-fitting lid. Sauce keeps in refrigerator for 1 month.
3. Serve sauce over ice cream, cake or as you desire.

Makes about 1 1/4 cups.