1. FOR THE GANACHE: Lightly coat 8-inch baking dish with nonstick pan spray. Make parchment sling by folding 2 long sheets of parchment so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to one another, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.

2. Microwave chocolate in medium microwave-safe bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave cream in microwave-safe measuring cup until hot, 1 to 2 minutes. Add tea bags and let steep for 5 minutes. Remove tea bags and microwave until warm again, about 20 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside 3 minutes, and then stir to combine with wooden spoon. Stir in butter until fully incorporated.

3. Using rubber spatula, transfer ganache to prepared pan, and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill at least 2 hours. (Ganache can be stored, refrigerated, for up to 2 days.)

4. FOR THE COATING Sift cocoa powder, confectioners sugar, and cinnamon through a fine-mesh sieve into large bowl. Sift again into large cake pan and set aside.

5. Gripping overhanging parchment, lift chocolate from pan. Cut chocolate into sixty-four 1-inch-squares (8 rows by 8 rows). Dust the top of the ganache block with some of the cocoa mixture and then coat hands lightly with cocoa mixture to prevent chocolate from sticking, and roll each square into ball. Transfer 6 balls to cake pan with cocoa mixture, and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container, and repeat until all chocolate balls are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.

Yield: 64 truffles