Adapted from Better Homes & Gardens
Combine cocoa, sugar and salt in a 4 qt. slow cooker. Add 1/2 cup hot water until a paste forms.
Add half & half and milk and whisk until smooth.
Add cinnamon sticks and chipotle chili pepper and stir.
Put the lid on the slow cooker and cook on low heat for 5-6 hours or high for 2-3 hours.
At the end of the time, add chopped bittersweet chocolate and whisk until it is melted and incorporated.
Remove cinnamon stick and stir in almond extract.
Serve immediately or keep in a warm crockpot for a couple of house. Skim the top if needed.