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Preheat your oven to 410°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, kosher salt, ¾ teaspoon of the cinnamon, and granulated sugar.
Add the cold, diced butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the mixture until it resembles coarse crumbs with pea-sized pieces of butter.
Stir in the chopped Mexican chocolate.
Pour the heavy cream and vanilla into the dry ingredients and stir it just until the dough just comes together.
Turn the dough out onto a lightly floured surface. Gently push it together a few times until it comes together into a rough dough ball.
Pat the dough into a 1-inch thick circle, then cut it into 8-10 wedges.
Place the scones onto the prepared baking sheet. Brush the tops of the scones with a little extra heavy cream, and sprinkle with raw or turbinado sugar.
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown all over and the sugar has caramelized.
While the scones are cooling, whisk together the powdered sugar, remaining ¼ teaspoon of cinnamon, and milk (or water) in a small bowl until smooth and pourable.
Once the scones have cooled completely, drizzle the cinnamon glaze over the top of each scone and allow it to sit for 10-15 minutes before digging in!