In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon.

In a medium bowl whisk together the egg, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and gently stir until just combined.

Heat pan and coat with butter. Pour batter by 1/4 cup onto the hot pan, spacing apart. Cook until the edges are set and bubbles have formed on the top, about 2 to 3 minutes. Gently flip and cook for 1 to 2 minutes, or until done.

In a small microwave-safe bowl, microwave the chocolate chips and cream until melted. Stir until smooth. Set aside.

Stack pancakes on plates and top with the fudge sauce and mini marshmallows.