Mix the coffee, cream, brown sugar and cinnamon in a small heavy pan. Cook over low heat til sugar dissolves and the mixture comes to a simmer, stirring constantly. Remove from heat and add chocolate. Stir til melted and smooth.
Spoon ice cream into 10 dessert dishes. Spoon sauce over the top and sprinkle with the candy.
Note: the sauce can be made a day ahead. Store, covered in refrigerator and rewarm over low heat before serving. Serves 10