To make the caramel:

1. Heat oven to 350F. Prepare the caramel by dissolving sugar in a small saucepan over medium heat. Once sugar begins to liquify, stir it frequently with a wooden spatula until it dissolves and is completely smooth. Be sure to break up any lumps with a spatula. Do not walk away from the stove until your caramel is ready. It can burn in seconds! If it burns, you’ll have to start the process all over again. If your sugar is cooking too quickly, reduce stove to low heat and gradually increase to create the caramel.
2. You will notice that the sugar will start to transform into an amber color sauce. Once your caramel topping is a deep golden brown, smooth, and no longer has lumps of sugar, you can proceed to the next step.
3. Working quickly and carefully, pour caramelized sugar mixture into ramekins and swirl to coat the bottom and sides. Use baking gloves if necessary. Do not touch or attempt to taste caramel, as it is extremely hot!

To make the flan:

1. Add chocolate and heavy cream to a double boiler (I use a small glass bowl over a small saucepan filled with water that is just below the bowl) over medium heat. Stir until completely melted. Once melted, remove from heat and allow to cool for at least 10 minutes.
2. Next, combine evaporated milk, condensed milk, cream cheese, cinnamon, vanilla extract, and chocolate in a blender and process until smooth, about 30 seconds. Add whole eggs to the blender and process for another 10 seconds.
3. Pour mixture into ramekins. Then, prepare a baño María (water bath) by arranging flan ramekins into a larger baking dish. Pour enough hot water into the larger baking dish to come half way up the sides of the ramekins. Be careful not to add too much water or splash any into the flan.
4. Place the baking dish on the oven's wire rack and bake for approximately 30 minutes (times will vary depending on your oven; a conventional oven may take longer). To test if flan is ready, insert a toothpick or knife into the center of the flan. If it comes out clean or mostly clean, it’s ready. If it comes out completely wet with the custard mixture, it needs more time.
5. Once ready, remove baking dish from oven and let water cool before removing flan from the water bath. Refrigerate covered until ready to serve.
6. To de-mold flan, carefully run a sharp knife around the edges without cutting into the flan. Place a large plate over ramekin. Moving carefully, invert flan onto a plate. Flan should come out easily thanks to the caramel sauce.
7. When ready to serve, top chocolate flan with a dollop of whipped cream and dried orange slice, and fresh orange zest for that extra wow factor.