1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 teaspoons sugar
3 tablespoons heavy whipping cream
1/8 teaspoon ground cinnamon
2/3 cup semisweet chocolate chips
1/3 cup fresh blackberries
1/3 cup fresh raspberries
In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm.
In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour.
Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.