Chop the chocolate and place in the bowl of your mixer. Add cinnamon. Set aside.

Bring heavy cream and tea leaves to a boil. Remove from heat and let sit for 5 min. Return to heat and bring back to a boil.

Pour the heavy cream through a strainer into the bowl of chocolate, straining out the tea. Let sit for 2 min. Whisk until chocolate is melted.

Let sit for 1-2 hours until ganache reaches room temperature. Using a medium speed on the mixer, mix until soft peaks form. Using a pastry bag, pipe a nice dollop on top of each vanilla wafer. Refrigerate until served.

Prep time: 10 min. Cook time: 10 min. Cool time: 1-2 hours