1/4 cup butter
8 ounces bittersweet chocolate
1/4 cup flour
2 cups light corn syrup
1/4 cup Kahla
1/2 teaspoon cinnamon

Melt butter and chocolate. Whisk in flour until blended; cook 1 minute, stirring. Remove from heat, then blend in cinnamon. Pour into fondue dish; keep warm. Makes 3 cups.

Suggested dippers: bananas, strawberries, oranges, pound cake.

NOTE: If not used immediately, place heavy duty plastic wrap on surface of container.