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Combine sugar and cinnamon in a shallow bowl, set aside.
Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.
Transfer dough into a piping bag with a 8mm / ⅓" star tip nozzle. Set aside while oil heats.
Heat 5cm / 2" oil over medium high in a small pot, wok or small but deep skillet to 170°C/340°F, or until it takes 20 seconds for a small cube of bread to turn golden.
Pipe 15cm / 6" lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch, makes 10 to 12 in total.
Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!
Place chocolate chips and cream in a heatproof bowl and microwave in 30 second bursts, stirring in between, until smooth. Set aside for 5 minutes to cool and thicken slightly.