Melt 1 stick of butter in a medium heat proof bowl. Add 2 cups of bittersweet chocolate chips to the melted butter, begin mixing this with a fork. Heat 1/2 cup of heavy whipping cream just until simmering. Add the heated whipping cream to the chocolate chip/butter mixture. Mix the butter, chocolate, and heavy cream until all chips are melted and the mixture is smooth.
Add the melted chocolate mixture to the brownie mix and mix until the batter begins to clean the side of the bowl.
Add 3/4 cup of Wicked Wine to the batter, mix slowly but firmly until the mixture is very smooth and velvety texture (no liquid standing in the bowl).
Spread the mixture into a shallow bowl or dish, cover with plastic wrap and refrigerate 1 to 2 hours or overnight.
Mix cinnamon and sugar together for coating truffles
Using a small cookie dough scoop, or melon ball scoop, dish out small portions of the truffle batter and roll roughly in your palm to shape.
Roll truffles in cinnamon sugar mixture, plate the truffles and serve at room temperature.
Store in an air tight container for up to 2 weeks (if they last that long).
Makes approximately 30 truffles depending upon the size you like.