In a medium bowl, combine 1½ cups of warm water, ⅔ cup of granulated sugar, and 2¼ teaspoons of active dry yeast. Stir gently and let it sit for about 10 minutes until bubbles form.

In a large mixing bowl, sift together 7 cups of bread flour, 1½ teaspoons of salt, ¼ teaspoon of ground cinnamon, and ¼ cup of Dutch-process cocoa powder.

Using a stand mixer, combine two beaten large eggs, 2½ teaspoons of pure vanilla extract, and 1 cup of evaporated milk. Gradually add the yeast mixture and half of the dry ingredients, mixing on low speed. Incorporate 5 tablespoons of room-temperature unsalted butter and knead until smooth.

Cover the dough tightly with plastic wrap and refrigerate it for a minimum of 2 hours, or up to 24 hours.

Line a large baking sheet with paper towels. In a deep pot, heat 5 cups of peanut oil to 360°F.

On a floured surface, roll the chilled dough to about ¼ inch thickness. Cut it into 3-inch squares. Carefully drop the squares into the hot oil, frying until golden brown, approximately 30-45 seconds on each side.

In a small saucepan, heat 1 cup of heavy cream over medium heat until nearly boiling. Pour it over 1 cup of finely chopped semisweet chocolate and let sit for 2 minutes before stirring to create a smooth ganache. Chill until thick.

Use a piping bag to fill each beignet with the chilled chocolate ganache. Pipe through a hole in each beignet, being careful not to overfill.

In a mixing bowl, sift together 1½ cups of confectioners' sugar and 1 tablespoon of cocoa powder. Dust the warm Chocolate Beignets with this mixture before serving.