Preheat the oven to 350 F and line a large baking sheet with parchment or silicon liner.
In a small bowl, whisk together the sugar and the cinnamon.
Unroll the crescent dough in a well-floured surface and separate it into 4 rectangles, pressing perforations to seal.
Brush each rectangles with melted butter.
Sprinkle only 2 rectangles with about 2 teaspoon of the cinnamon-sugar.
Top the sugar sprinkled rectangles with the other two rectangles, butter side up.
With pizza cutter or a sharp knife, cut each rectangle stack into 4 strips.
Twist each strip and place on the prepared baking sheet. Repeat with the remaining strips.
Bake for 8 to 10 minutes or until golden brown and crisp.
Brush the baked churros with the remaining melted butter and sprinkle the remaining cinnamon sugar mixture. Server with the Mexican Chocolate Dipping Sauce.
Toss the chocolate chip with cinnamon and cayenne pepper in a medium sized bowl.
Microwave the cream for 30 seconds or till is scaling hot.
Add the cream to the cinnamon and pepper tossed chocolate chip. Let it sit for 2 minutes.
Whisk it well till is becomes a smooth and velvety sauce.
Pour it into a serving bowl and serve with the warm churros.