These hot and rich candies are well worth the extra effort it takes to make them. Because the filling needs to be refrigerated overnight, they do require advance preparation. The rum can be omitted if you desire, just plump the raisins with water.
Chop or break 1 1/4 pounds of the chocolate into small pieces and place in a heat resistant bowl.
To make the filling, pour the cream in a heavy saucepan, and bring to a rolling boil over a medium high heat. Pour the cream over the chocolate and stir until all the chocolate has melted. Cover the mixture and place in the refrigerator overnight to set. The filling should be firm like frosting.
Place the raisins in a bowl, pour the rum over them, and toss lightly to coat. Soak the raisins for 30 minutes to plump. Drain off any liquid that accumulates.
Remove the filling from the refrigerator and fold in the raisins and chile powder. Line a cookie sheet with wax paper and drop tablespoons of the filling onto the pan. Cool the filling in the refrigerator until firm.
Place the remaining chocolate in the top of a double boiler or small saucepan over simmering water. Stir the chocolate continuously until melted. Dip the chilled filling in the chocolate to cover and place back on the cookie sheet. Place the pan back in the refrigerator to firm again.
Sprinkle the truffles with the cinnamon before serving.