Let's cook.
In a medium saucepan, combine 1 cup water, 2 tablespoons sugar, salt, and butter. Bring to a rolling boil over medium-high heat.
Remove the saucepan from heat and immediately stir in the flour until a smooth ball of dough forms. Return to low heat and cook for 1 minute, stirring constantly, to dry out the dough slightly.
Transfer the dough to a large bowl. Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy.
Heat the vegetable oil in a large, deep pot or Dutch oven to 350°F (175°C) over medium-high heat. While the oil heats, combine 1/2 cup sugar and cinnamon in a shallow dish for coating.
Carefully spoon the churro dough into a piping bag fitted with a large star tip. Pipe 2-inch lengths of dough directly into the hot oil, using kitchen shears to cut the dough.
Fry the churro bites in batches for 2-3 minutes per side, or until golden brown and cooked through. Do not overcrowd the pot.
Remove the fried churros with a slotted spoon and immediately toss them in the cinnamon sugar mixture until evenly coated.
For the chocolate sauce, heat the heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in the chopped dark chocolate until melted and smooth.
Serve the warm churro bites immediately with the chocolate dipping sauce.
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