Preheat the oven to 350 degrees F.
In a bowl, toss the chips with the cinnamon and sugar, spreading the sugar evenly. Next, stack or mound the nachos on a large plate or serving dish. Top with the chocolate and bake until the chocolate is melted, 8 to 10 minutes. Remove from the oven and serve with Creme Fraiche and Warm Berry Salsa.
Whisk the sour cream, heavy cream, confectioners' sugar and liqueur thoroughly. Refrigerate for 20 to 30 minutes or up to overnight.
In saucepan over high heat, bring 1/2 cup water to a boil. Reduce the heat and add the sugar and liqueur. Continue to cook until the sugar begins to brown, 6 to 8 minutes. Remove from the heat, add the vinegar and butter and place in the refrigerator until chilled, about 10 minutes.
Once the sauce has cooled, add the berries and mix thoroughly. Finish with splash of spice if desired.
Once mixed, reheat the salsa over low heat in a saucepan for 2 to 3 minutes or in the microwave for 45 seconds. Serve warm.
Recipe courtesy of Robert Irvine