Cappuccino fondue

6 ounces milk chocolate

4 ounces bittersweet chocolate

3/4 cup plus 2 tablespoons half-and-half

2 teaspoons instant espresso powder

1/4 teaspoon ground cinnamon

Makes 4 to 6 servings.

Use any or all of these as dippers: cinnamon coffeecake, marshmallows, doughnuts or gingerbread, cut into 1-inch cubes; fruitcake, sliced thinly

Cut the chocolates into 1/2-inch pieces. In a fondue pot over low heat, combine the chocolates, half-and-half, espresso powder and cinnamon. Stir until the chocolate is melted and the mixture is smooth. Keep warm over low heat. Arrange the dippers on a serving platter and set it next to the fondue pot. Spear the morsels with fondue forks and swirl them in the warm sauce.