Combine the cream, vanilla bean, and cinnamon stick in a small saucepan and bring just to a boil over medium-high heat. Remove the pan from the heat, cover, and allow the vanilla and cinnamon to steep in the cream for up to 1 hour.

In the meantime, finely chop the chocolate and put it in a heatproof glass bowl. Add the cinnamon, cayenne, espresso powder, and salt.

When the cream is infused to your liking, remove the cinnamon stick and the vanilla bean and bring the cream back up to a simmer over medium heat.

Pour the warm cream over the chocolate and stir until completely smooth. Stir in the butter. Cover the bowl and refrigerate until the mixture is firm, about 2 hours.

Cover two baking sheets with parchment paper.

Using a melon baller or two teaspoons, scoop spoonfuls of ganache onto the baking sheets. You should be able to get at least 3 dozen. Use your hands to roll the scoops of ganache into smooth balls. Dust the truffles with a light coating of cocoa powder.

Store the truffles in the refrigerator until ready to serve or swap.