In a small saucepan heat light cream until gently boiling. Put the chocolate chips into a bowl and pour the hot cream over them. Stir until the chocolate is completely melted. Separate the chocolate into two small bowls and stir the cinnamon into 1 bowl.
Put the chocolate into the refrigerator until it firms up. This will take about 2 hours. In the meantime place graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and toasted coconut on separate flat plates.
Remove the chocolate from the refrigerator. Using a tablespoon scoop out the chocolate and roll into the palms of your hands to form small balls. Work quickly to prevent a chocolate from melting. Rover truffles in the toppings - the cinnamon flavored in graham cracker crumbs in the plane in coconut.