Welcome to DC.
See you've gotten some good advice, but if you're interested here's a recipe for:
For the chocolate-cinnamon mixture, combine 1 tablespoon unsweetened cocoa powder, 3 tablespoons sugar, and 1/2 teaspoon ground cinnamon in a small bowl. This will be enough for about 8 slices of toast, so once itís mixed together put it in a small jar with a lid and store what you donít use right away in the jar (tightly sealed) in a cool cupboard.
For each piece of chocolate-cinnamon toast, butter a slice of bread and put it on a cookie sheet. Sprinkle a rounded teaspoon of the chocolate mixture over each slice of buttered bread and spread it out evenly with a knife.
Pop the cookie sheet into the broiler or a toaster oven, a few inches from the heat source. But watch the toast VERY carefully. It only takes a minute or so for the butter and sugar and cocoa to melt and the top of the bread to toast slightly. Turn the cookie sheet around if the bread isnít toasting evenly. But donít let the chocolate mixture burn.
EXTRA TIP: Some cooks suggest toasting the bread BEFORE buttering it, then adding the chocolate mixture to the toast and broiling it. You might want to try it that way, too.