Add the beer to a pot over high heat. Reduce by half (until about a 1/2 cup is remaining), stirring frequently.

Remove from heat, break the 8 oz of chocolate into chunks, stir until smooth and melted. Add the cinnamon and stir in completely.

Allow to cool to room temperature.

Cover and refrigerate until set, about 2 hours.

Use melon baller to scoop out a small amount of chocolate. Roll into a ball with your hands, add to some parchment paper and chill for 20 minutes to an hour.

Chop the baking chocolate into small pieces. Add about half of it to the top of a double boiler over medium head (If you don't have a double boiler, place a metal bowl over a pot of water making sure the bottom of the bowl does not touch water).

Stir until the chocolate reaches 115 degrees.

Remove from heat. Stir continuously, adding a bit of the reserved chocolate at a time until it reaches 90 degrees. Stir, stir, stir, like crazy!

Take a fork and add the truffle balls to coat them

Remove from chocolate and place on parchment paper, place a few hazelnuts on top.