Store bought chocolate fudge sauce or chocolate hazelnut spread
In a small saucepan over medium heat, combine the water, salt, sugar, and butter. Bring this mixture to a boil, add the vanilla, and dump in the flour all at once. Stir the mixture with a wooden spoon until it forms a ball. Remove from the heat and continue to stir for about 30 seconds.
Allow the mixture to cool and heat four inches of vegetable oil in a large, heavy bottomed pot to 375 degrees Fahrenheit. Mix the sugar and cinnamon in a bowl and set aside.
Spoon the slightly cooled churro mixture into a piping bag fitted with a star tip and pipe a few churros at a time into the hot oil by piping and snipping with scissors. Fry the churros, turning occasionally, until golden and drain on a paper towel lined plate.
While still hot, place the churros in the cinnamon sugar and toss to coat. Allow them to cool slightly and serve warm with store bought chocolate fudge sauce or warmed chocolate hazelnut spread.