Melt dark chocolate in the microwave or in a double boiler until it is smooth and shiny.

Add generous ½ tsps of cinnamon and cayenne to chocolate and stir until completely blended throughout.

Fill the heart mold ½ to ⅔ way full using a teaspoon. Gently shake mold back and forth to settle the chocolate. Chill for 1 hour.

When set, remove candies from the mold and place flat side down on a cookie sheet covered with parchment or wax paper.

Melt white chocolate either in microwave or double boiler. Use a spoon to drizzle the white chocolate over the tops of the hearts.

Heavily sprinkle the red sugar crystals over the white chocolate before it sets. Shake extra sprinkles from the hearts.

Put cookie sheet with finished hearts in the refrigerator to chill for 30 minutes or until set. Hearts are ready to serve.