Spread pecan halves on a cookie sheet in one layer and put in oven to roast.
It takes about 10 minutes to roast the pecans but you need to watch them quite closely as they can burn and be ruined if you turn your back. I usually set my timer for about 7 minutes and then pay attention closely for the last 3. If you open the oven to check them you can see that they are ready when they are just starting to brown. They also begin to have that delicious, rich, toasted nut smell when they are just about done.
While the pecans are in the oven, put the chocolate chips, cinnamon and butter into a double boiler or just place a heat safe bowl over top of a saucepan filled with water, and bring the water to a low boil.
As the chocolate chips and butter begin to melt, stir occasionally. Once chips are mostly melted, stir in the whipping cream until blended and keep stirring until the chocolate is smooth and silky.
For convenience and ability to create the ‘drizzle’ effect with chocolate that is not super runny, I put it into an icing decorator bag. My daughter taught me this trick of using a water glass to hold the icing bag open while you spoon in the chocolate. It works like a charm.
Snip a small hole into the end of the icing bag and then ‘drizzle’ the chocolate back and forth across the pecans making sure that every pecan has chocolate on it.
Sprinkle all pecans with coarse ground pink himalayan sea salt. Don’t be too skimpy as you definitely want to taste the salty sweetness in every bite.
Throw in the freezer for about 30 minutes and voila! Good luck only eating one serving.