Line a rimmed baking sheet with parchment paper; spray with nonstick baking spray. Set pan aside.

Using a large saucepan, add butter, water, vanilla extract and salt; place over medium-low heat. Once mixture begins to simmer, gradually add flour, whisking constantly until well combined and no clumps of flour remain.

Transfer dough into bowl of a countertop mixer fitted with the paddle attachment; mix on low speed for a full 2 minutes.

Add eggs and continue mixing on low speed for 1-2 minutes, or until well combined.

Pipe 6” strips of dough onto the prepared baking sheet. (Tip: Use scissors to snip each churro off of the piping bag.)

Refrigerate uncovered for 30-60 minutes. (Note: This is a good time to make the chocolate sauce.)

Line another baking sheet or large plate with paper towels; set aside.

Using a Dutch oven or large pot, add enough oil to cover bottom ~2” of pot. Place over medium-high heat until oil reaches ~350°F. (Tip: An easy way to test the oil is to drop a tiny piece of dough in. If it bubbles up immediately, then oil is hot enough.)

Carefully lower churros into hot oil. Fry for 4-5 minutes, rotating occasionally, or until golden brown. (Note: You will need to fry the churros in several batches to avoid overcrowding pan. I did mine in 3 batches.)

Remove churros with tongs and place on paper-towel lined baking sheet; let cool slightly.

Using a shallow dish, add sugar and cinnamon; stir until well combined. Roll warm churros in the mixture and then transfer churros to a serving plate. Serve with warm chocolate sauce.

Using a small microwave-safe bowl, add heavy cream and chocolate chips. Microwave in 20-second intervals, stirring after each interval, until mixture is smooth. Stir in vanilla extract and {optional} amaretto or Bailey’s.