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Bring water, butter, sugar and salt to a boil.
Remove from heat, add the flour and mix until a dough forms.
Let cool slightly.
Add the egg and vanilla and mix until fully combined.
Transfer to a piping bag and pipe into churros.
Fry at 340–350°F for 6–8 minutes, flipping halfway through, until deep golden brown and cooked through in the center.
While hot, toss in the cinnamon sugar until fully coated.
For the ganache, combine the chocolate, heavy cream and a pinch of sugar.
Microwave in 20-second bursts, stirring between each, until smooth.
Let cool to 90–95°F.