Preheat oven to 200C. Line 2 baking trays with baking paper.
Cut each pastry sheet into 10 strips and twist each strip a few times so that you end up with a sort of straw; pinch the bottom and top tips to stop them from unrolling. Place the strips onto the prepared baking trays. Bake for 14 minutes, or until puffed up and golden.
Meanwhile, combine sugar and cinnamon in a large shallow dish. Place cream and chocolate in a heatproof bowl set over a saucepan of simmering water; stir occasionally until combined and smooth.
Brush hot pastry sticks with the melted butter and immediately roll them in the cinnamon/sugar mixture; you will probably need to sprinkle over the cinnamon/sugar to completely cover the sticks.
Serve immediately with the chocolate dipping sauce and ENJOY!