Preheat oven to 425°F. Spray Wilton non-stick ice cream cookie bowl pan with cooking spray. (Alternatively, line a muffin tin with 10 liners.)

Melt chocolate and butter in large microwaveable bowl on high, until butter is melted. (Approximately 1 minute.) Stir with whisk until chocolate is completely melted.

Stir in powdered sugar.

Add whole eggs and egg yolks and vanilla and mix well.

Stir in flour and cinnamon until blended.

Fill cups halfway full of batter and add caramel candy, pressing down slightly. Top with remaining batter, filling approximately 2/3 full.

Bake for approximately 10 minutes or until sides of desserts are firm but centers are still soft. Let stand 1 minute.

Carefully loosen edges and invert on large cutting board or platter. Transfer to dessert plates, still upside down.

Top with a scoop of your favorite ice cream, caramel topping and a cherry if desired.