In a medium, heat-safe bowl, add the chocolate. In a separate, shallow bowl, mix together the sugar and cinnamon and spread in an even layer. Set both bowls aside.
In a saucepan over low heat, combine the cream, butter, cinnamon stick and cardamom pods. Bring to a boil and then turn down the heat to low and leave for 15 minutes. Turn off the heat and strain the cream through a sieve, discarding the cinnamon stick and cardamom. Carefully pour the strained cream over the chocolate. Add the salt and stir together until smooth. Put the bowl into the refrigerator and chill for at least 3-4 hours.
Remove the chilled chocolate mix from the refrigerator and let sit for about 10 minutes. Using 2 teaspoons or a melon baller, shape the mixture into balls approximately 1-inch in diameter. Roll each ball in the cinnamon-sugar mixture until completely coated. Store in the refrigerator in an airtight container.