• Line the bottom of an 8" square cake pan with parchment paper.

Hazelnut Layer

• Toast 3 oz hazelnuts in the oven until golden brown and fragrant. If the hazelnuts have skins, fold the warm nuts in a kitchen towel and rub back and forth to remove as much skin as possible.
• Place the warm nuts in a food processor. Process for 4-5 minutes. At first it will look like a powder, then it will look like wet sand and eventually it will form a paste that looks like peanut butter. Stop the processor and scrap down the bowl whenever the mixture builds up on the sides.
• Add 2 oz confectioner's sugar to the hazelnut paste and process until smooth. Stop the processor and scrap down the bowl whenever the mixture builds up on the sides.
• Place 12 oz semi-sweet chocolate in a microwave proof bowl. Microwave in 30 second increments, stirring between, until the chocolate is melted. Add the hazelnut paste to the chocolate.
• Combine 3 oz heavy cream and 1 tablespoon brandy in a microwave proof bowl. Heat for 20-30 seconds until scalding hot (be careful it doesn't boil over). Pour the cream all at once into the chocolate and stir until smooth.
• Spread the mixture in to the prepared pan and refrigerate while you make the next layer.

Cinnamon Layer

• Place 12 oz milk chocolate in a microwave proof bowl and microwave in 30 second increments, stirring between, until the mixture is melted. Set the chocolate aside.
• In another bowl, combine 3 oz heavy cream, 1 tablespoon brandy, 2 teaspoon light corn syrup and 1 teaspoon ground cinnamon. Microwave in 10 second increments until the cream is scalding hot (be careful it doesn't boil over). Pour the cream into the chocolate and stir until smooth and glossy.
• Spread the cinnamon layer over the hazelnut layer. Refrigerate until both layers are completely set.

Assembly

• Line a sheet pan with clean parchment paper. Run a paring knife to scrape around the sides of the chocolate to separate it from the pan. Flip the slab of chocolate over and peel off the parchment paper. Flip slab right side up.
• Use a sharp knife the cut the candies into 1" by 1" squares. Wipe the knife between cuts.
• The candies can be set into paper petite four cups then arranged in a box for gift giving or arrange the candies on a tray for serving.