Cinnamon Brandy Snaps with Chocolate Whipped Cream Filling and Chocolate Chai Sugar Coating

Preheat your oven to 325 degrees and line a baking sheet with parchment paper.
On the stove over low-medium heat, combine your butter, brown sugar, golden syrup/light corn syrup, ground cinnamon, ground ginger and ground nutmeg until it is completely melted. Gently stir the entire time and do not let the mixture come to a boil.
Once melted, remove from the heat and add the all-purpose flour and brandy. Fold together until mixed in - there may be a few lumps of flour remaining, so take a whisk to it a couple of times to get those out.
Take a heaping tablespoon of dough and dollop the dough onto the baking sheet with about 4 inches in between each biscuit because they will spread.

Bake in the oven for 13-14 minutes. When they are in the oven, they should bubble up. They are almost done when the bubbling begins to slow down and there should be a slight crispness to the edges. If you pull them out of the oven too soon, they will be chewy and won't harden. If you pull them out too late, they will be burnt/hard and you won't be able to shape them.
Once out of the oven, let them sit for 1 - 1 ½ minutes. They should be cool enough to handle with your hands, but don't wait too long otherwise they will harden and you won't be able to shape them. You also can't touch them too soon because you will burn your hands, and they won't set enough and will break apart. I suggest doing only a few at a time - this way you have enough time to shape the ones you baked before they harden.
You can either shape them into baskets by using mini bowls or small tart pans. Or, you can form them to look like a cannoli using cannoli tubes or wrapping them around a pencil, the handle of a wooden spoon, etc.
Repeat this process with the rest of the dough. Let the biscuits sit at room temperature or in the fridge while they harden completely.

First, make the chai sugar. Combine your cinnamon, cardamom, ginger, cloves and nutmeg in a bowl. Take two tablespoons of this chai spice and mix with ½ cup of granulated sugar. Place the chai sugar in a wide bowl or on a plate.
Next, melt the chocolate over the stove or in the microwave in thirty second increments. Place the chocolate in a wide bowl.
Whether you decide to make the biscuits cylindrical or basket shaped, dip the edges in the chocolate and then in your chai sugar. Repeat this process with the remaining biscuits and put them aside for your chocolate to set while you make the filling.

In the bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, beat together the heavy whipping cream, powdered sugar and cocoa powder. Begin on low speed so the powdered sugar/cocoa powder doesn't fly out of the bowl, then slowly increase the speed to medium-high speed until peaks form. About 2 minutes.
Once the peaks are formed, pipe or scoop the filling into your baskets/tubes. Enjoy!

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