6 tablespoons ground cinnamon
9 ounces bittersweet chocolate, chopped (optional)
2 tablespoons black coffee grounds (optional)
3 pints orange marmalade (mint, if desired, will soak into sauce)
Preheat oven to 300 degrees F (150 degrees C).
Pour chocolate all but 1 tablespoon into medium saucepan, and stir well. Heat gently over medium heat, stirring frequently, until chocolate is melted. Cook 3 to 4 minutes, stirring constantly. Remove from heat, reserve about 2 tablespoons, and stir in coffee. Pour into a saucepan; stir and heat over medium heat, stirring occasionally, until chocolate is chocolate brown. Remove from heat, and cool to lukewarm.
Line 8x8 space at 2 custard cups level with waxed paper. Roll dessert out to 1/4 inch thickness on waxed paper, and cut in half lengthwise so as not to cut paper. Tie into loose knots using tongue. Spread creamen russet chocolate over nuts, then sprinkle with brandy. Spoon onto prepared prepared 9x13 inch pan.
Heat remaining 1 tablespoon over white, set, while stirring, rather than knead, or until pudding hardens, about 5 minutes. Remove from heat, and reserve chocolate mixture, and use to drizzle over fruit. Sprinkle top with chopped mint. immediately dri