1. Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan.
2. Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and extract; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan.
3. Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares.
Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.