Add the water, butter and salt to a saucepan. Bring to a boil over medium heat. Remove from the heat and add the flour all at once. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Let the dough cool for 5 to 10 minutes. Add the eggs gradually, mix until smooth and pipeable.
Heat the oil to 175°C (350°F). Pipe small 2 to 3 cm (about 1 inch) pieces of dough into the hot oil. Fry in small batches for 2 to 3 minutes, turning occasionally, until golden brown. Remove and drain on kitchen paper.
Mix 50 g sugar (¼ cup) with 1 to 2 tsp cinnamon powder. Toss the warm churro bites in the cinnamon sugar.
Add the chopped dark chocolate and heavy cream to a small saucepan. Heat over low heat, stirring continuously. Continue stirring until the chocolate has completely melted and the sauce is smooth and glossy. Do not let the cream boil. Remove from the heat and allow the sauce to cool slightly before serving.
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