Combine silken tofu, maple syrup, cocoa powder, salt, cinnamon, and vanilla to a blender. Blender until smooth, about 60 seconds, and set aside.
Melt the chocolate either in a double boiler on the stove or in the microwave by heating in 20 second intervals and stirring each time.
Add the melted chocolate to the blender and blend until combined.
Scoop into 2-3 ramekins. Chill for at least 1 hour. Top with coconut whipped cream, berries, mint, nuts, seeds, and any other topping.