Preheat oven to 375 degrees. Butter and flour a 10" springform pan. Melt butter and both chocolate chips in heatproof bowl in microwave until melted and smooth, stirring occasionally. Do not get too hot and scorch chocolate. Beat eggs and sugar in large bowl until light and fluffy. Beat in liqueur. Combine cocoa powder, cinnamon, flour and espresso powder; add dry ingredients to egg mixture on lowest mixer speed. Slowly add the melted chocolate mixture to the other ingredients, still at lowest mixture speed (taking care not to curdle eggs). Pour batter into springform pan and bake for 42-45 minutes, or until toothpick comes out clean. Cool in pan on rack. Remove springform ring and decorate with frosting. When ready to serve, dust the top with sifted powdered sugar and garnish with fresh raspberries and strawberries. This is even better the next day!! Enjoy!!