Preheat oven to 400 F. Add the water, butter, and sugar to a medium saucepan and bring to a rolling boil. Stir with a wooden spoon or spatula to prevent burning.

Reduce the heat to low and add the flour and cacao powder to the saucepan. Stir well to incorporate the flour. It’s okay if a few clumps remain. Transfer the dough to a mixing bowl and set aside to cool for 10 minutes.

Add the egg and vanilla to the bowl and mix well with a hand or stand mixer or use a spatula to incorporate. The dough should be soft and somewhat sticky.

Fill a piping bag fitted with a large star tip with the dough. Place parchment paper on a baking sheet and pipe long churros about 6 - 8 inches long onto the sheet. You should be able to get 2 rows of 8 churros on a large baking sheet. Bake in the oven for 19 - 21 minutes until the edges of the churros turn a dark brown.

While the churros are baking, prepare the cinnamon sugar coating. Use a shallow bowl or plate and mix together the sugar, cacao powder, and cinnamon until the white sugar turns a light brown color. Right as the churros are coming out of the oven and still hot, place each one into the shallow bowl and coat with the mixture. Repeat with all the churros until all of them are coated.

In a separate small bowl, heat the dark chocolate and coconut oil in the microwave for 10 second intervals until the chocolate is melted and thin and runny. Pour the melted chocolate into a small bowl.

Serve the churros warm with the side of melted chocolate and enjoy!