Churros

1. Combine sugar, water, milk, salt, and butter in a medium saucepan over medium heat. Heat until edges start to bubble then remove from heat. Immediately stir in vanilla, cocoa, and flour until the dough is smooth with no lumps. Beat in eggs until smooth.
2. Combine cinnamon, sugar, and cocoa in a bowl and mix. Set aside.
3. Heat 1 to 2 inches of oil in a large deep skillet over medium heat. Fill a pastry bag fitted with a star tip with batter and pipe churros into hot oil, about 6 inches long. Cook on each side until golden and lightly crisp. Remove to a plate lined with paper towels to absorb excess oil. Repeat for remaining batter.
4. Toss in sugar mixture until all sides are coated and serve as soon as possible.

White Chocolate Dipping Sauce:

1. Heat cream in a small saucepan over medium heat until very warm. Remove from heat and add salt, white chocolate, and vanilla and stir until melted and creamy.