Churros With Chocolate-Sherry Sauce

In a medium saucepan over low heat, heat the water and butter until the butter melts.
While stirring with a wooden spoon, add in the flour and salt. Beat well until the mixture comes away from the saucepan's edges.
Remove the saucepan from the heat and allow to cool for 5 minutes. Using electric beaters, whisk the eggs in one at a time until you have a smooth batter.
Spoon the mixture into a piping bag fitted with a 1-centimeter star nozzle.
In a large, heavy saucepan with high rims, add the vegetable oil to a depth of 5 centimeters. Over medium heat, bring it to 350u0b0 F (180u0b0 C) on a sugar thermometer (or until a small amount of dough sizzles when dropped in the oil). Carefully pipe 10 to 15 centimeter lengths of dough straight into the oil, using a knife to cut the dough into the oil. You should be able to fry 3 at a time. Fry for 1 to 2 minutes on each side until crisp and golden. Using a slotted spoon, remove the dough and drain on a kitchen towel.
Combine the sugar and cinnamon on a plate and roll the fried dough in the mixture until it's fully coated.
In a small saucepan over low heat, heat the chocolate and cream together until the chocolate melts. Remove from the heat and stir until smooth, then add in the sherry.
To serve, arrange the churros on a platter and serve with the chocolate-sherry sauce for dipping.