1/2 cup strong brewed coffee
1/2 cup whipping cream
1/4 cup, plus 2 tablespoons firmly packed golden brown sugar
1/4 cup teaspoon ground cinnamon
8 1/2 ounces semisweet chocolate, chopped
3 pints coffee frozen yogurt or ice cream
3/4 cup chopped Almond Roca or Heath Bar (about 4 1/2 ounces)

Combine coffee, cream, sugar, and cinnamon in a heavy small saucepan. Bring to simmer, stirring until sugar dissolves. Remove from heat, add chocolate and stir until melted and smooth. (Can be made 1 day ahead. Cover and chill. Re-warm over low heat, stirring constantly.) Scoop frozen yogurt into bowls. Top with sauce. Sprinkle with candy.