Mix together the flour, salt and cinnamon in a small bowl and set aside.

In a large, heavy-bottomed pot (we use our Staub 4 qt. Dutch Oven), add water, sugar, and butter and bring to a boil, whisking to combine.

Reduce heat to low and stir in vanilla, then add the flour mixture. Stir vigorously until a smooth ball of dough forms.

Transfer the dough to a large mixing bowl and spread it out to let out some of the steam. Once it has cooled slightly, add in one egg at a time, mixing until incorporated before adding the next egg. The finished dough should be smooth and soft, but still firm enough to pipe.

Add the batter to a piping bag fitted with a large star tip. On a parchment paper-lined baking sheet, pipe the churros into Christmas tree shapes. (We add a star on top!)

Place the baking sheet in the freezer for one hour.

Meanwhile, whisk together the sugar and matcha and set aside.

About 15 minutes before you take the churros out of the freezer, add about 2 inches of oil to your pot and heat it to 350˚F.

Fry the churros straight from the freezer in batches (we did 2-3 at a time) for 5-10 minutes, until deep golden brown. The reason for the large time variation is that it will depend on if your oil temperature drops significantly once you add in the churros. Monitor the temperature closely for best results.

Using a slotted spoon, transfer the churros to a wire rack over a baking sheet and let cool just until you can handle them, then toss each one in the matcha sugar.

To make the chocolate sauce, add the heavy cream and chocolate to a microwave safe bowl. Microwave in 30 second intervals, stirring well in between each interval, until fully melted. Whisk in the cinnamon. Dip the churros in chocolate sauce and enjoy!