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Line baking sheet with parchment paper. In medium saucepan, bring 1 inch water to a simmer.
Place chocolate in large heatproof bowl and place bowl over (but not in) simmering water and cook, stirring occasionally, until melted and smooth. Remove from heat and stir in sriracha and cinnamon.
Pour chocolate mixture onto prepared baking sheet and using small offset spatula, spread into ⅛-inch-thick layer (it will not reach sides of pan). Top with chopped pretzels and almonds and flaky salt and refrigerate until fully set, 1 to 2 hours. When ready to serve, break into pieces. Refrigerate any leftovers in airtight container.