Line 16 mini-muffin cups with papers.
In a microwave-safe bowl, microwave the chocolate for 1 minute, stirring every 30 seconds.
Remove and stir until nice and runny.
Add the rice bubbles, desiccated coconut and ground cinnamon and stir to completely coat.
Spoon into prepared mini-muffin cups.
Refrigerate for 30 minutes.