In a pan over medium heat add water, butter, and sugar, bring to a boil. Add salt, vanilla and flour. Mix until flour is completely incorporated and no dry spots remain. Cook for 30 seconds, Remove from pan and allow to cool for 10min.
Heat oil in a large heavy bottomed pot to 360F. While heating, and only once your paste has cooled, add eggs one at a time. Combine fully before adding your second egg. Your mix will be coated in the egg and will take some time to incorporate it. Add cinnamon.
Transfer your paste into a piping bag with a medium star tip. If your tip is too big you run the risk of undercooking the middle of the churro, and we don't want anything to do with that!
Pipe directly into the fryer. Try not to let the oil touch the tip or the plastic bag. Fry two 5 inch tubes at a time for 5 min. or until all sides are golden brown. Remove from oil and toss in extra sugar.
In a small pot, warm cream right to the point before a boil. Pour over your chocolate and mix until creamy. Dip your hot churros in your warm chocolate and call it a day.