Preheat oven to 375F and line a baking sheet with parchment.

Cut each biscuit from the can into 4 pieces.

Arrange pieces on the sheet, leaving space between them, and bake 10 to 12 minutes, until puffed and golden brown (pull one apart to check there are no raw dough strands).

Mix sugar and cinnamon together in a shallow bowl while the bites bake.

As soon as the bites come out of the oven, toss them in melted butter, then roll in the cinnamon sugar until fully coated.

Heat heavy cream in a small saucepan until steaming, then pour over chocolate chips in a bowl.

Let sit 2 minutes, then whisk until smooth and glossy.

Serve the warm churro bites alongside the bowl of chocolate dip.