Mix a mixing bowl fluff the flour, 3/4 cup of sugar, cocoas, cinnamon, salt, and baking powder with a whisk. Add the grated chocolate.
Separate the eggs. Beat the whites and cream of tartar together until stiff. Add the remaining 3/4 cup of sugar slowly and extracts. Continue beating till sugar is well incorporated, but not dry.
Fold the dry ingredients into the egg whites a little at a time until completely blended.
Pour into a Angel Food Pan and tap lightly to release the air bubbles. Or use a chopstick and poke to release the large air bubbles.
Bake in a PREHEATED oven for 30-35 minutes.
Remove from oven and cool inverted (upside down on top of a glass bottle (I use an old soda bottle) or something) Cool for a couple of hours.
Serve on a serving platter that has been dusted with powdered sugar or bakers sugar. Serve with Ice cream or Whipped cream or a warm custard or pudding with fruit. Or your favorite warm dessert sauce like caramel, fudge, strawberry, rum, or brandy ...etc. Or just serve plain with powdered sugar dusting.