Heat the heavy cream in a small saucepan over medium heat until cream comes to a low boil. Reduce heat to low, then add the chopped chocolate. Whisk the mixture until smooth and glossy. Remove from heat and stir in the vanilla and cinnamon.**

In a pie plate or shallow dish, combine the granulated sugar, brown sugar, and cinnamon; set aside.

In a medium bowl, combine the milk and lemon juice. Allow to sit while you work on the batter. In a medium bowl, whisk together the flour, cornstarch, baking powder, cinnamon, and salt; set aside.

In a separate bowl, using an electric beater on high speed, whip the egg whites until soft peaks form. Add the sugar, then continue whipping until stiff peaks form.

Add the egg yolks, oil, and extracts to the milk mixture and stir until well combined. Pour wet ingredients into the flour mixture and stir until just combined--batter should be lumpy. Gently fold in the whipped egg whites.

Cook batter in a waffle iron according to manufactures instructions. Once cooked, immediately place waffle in the churro coating, flipping and sprinkling coating all over until fully covered.** If not serving right away, place coated waffle directly onto the (clean) rack of an oven that's been preheated to 200ºF, while you cook up and coat the rest of the waffles. Serve with Mexican chocolate sauce drizzled on top.