To make the chocolate cups place the chocolate in a microwave safe bowl. Microwave at 30 second intervals, stirring well in between each heating, until completely melted.

Line up 10 mini tart liners (or cupcake liners if you don't have mini tart liners) on a cookie sheet.

Place a heaping tablespoon of chocolate in a tart liner. Spread it all over the bottom. Gently guide the chocolate about 1 inch up the side of the liner. Try to get it even the entire way around. Add more chocolate if needed. Repeat with other liners.

Pop the chocolate in the freezer for 5 minutes. Remove from freezer and carefully peel off the wrapper. Place the chocolate cups on the cookie sheet. Set aside.

To make the pastry cream place 3 tablespoons of milk and the cornstarch in a small bowl. Whisk until smooth.

In a small saucepan place the remaining milk, sugar, and cinnamon stick. Cook over medium heat, stirring frequently, until boiling. Remove from heat.

Add the eggs and egg yolks to the milk and cornstarch mixture. Mix well.

Slowly pour 1/3 of the hot milk mixture into the egg mixture, whisking constantly so it does not curdle.

Return the remaining hot milk to the stove on medium heat. Whisking constantly, slowly pour the entire egg mixture into the milk mixture. Add the butter.

Continue to whisk constantly until the mixture begins to thicken. This took me about 3 minutes. Once the mixture starts to thicken remove from heat.

Quickly stir in the cinnamon and vanilla and remove the cinnamon stick.

Place the pastry cream in a bowl and refrigerate for at least 2 hours.

When ready to serve spoon the pastry cream into the chocolate cups filling them 3/4 of the way full.

Top with a combination of raspberries and blackberries. Serve chilled.

Refrigerate any remaining pastry filled cups for up to 3 days.