Position rack in center of oven and preheat oven to 450 °F. Lightly butter and flour a baking sheet.
In a medium saucepan, combine water, butter, chocolate and salt. Cook over medium-low heat, stirring constantly until butter and chocolate are completely melted.
Increase heat to high and bring mixture to a boil. Remove from heat and stir in flour to make a smooth paste.
Return pan to stove and stir vigorously over medium heat for 1-2 minutes until paste forms a solid mass that comes away cleanly from sides of pan. Transfer paste to a large bowl.
With a handheld electric mixer set at low speed, gradually beat in all but 2 teaspoons of the beaten eggs (reserve to brush on cream puffs before baking). Dough should be thick and smooth.
Drop 10 heaping spoonfuls 2 inches apart on prepared baking sheet. Lightly brush with reserved beaten eggs.
Bake for 15 minutes, then reduce heat to 375 °F and continue baking 20 - 25 minutes more, until tops have browned and feel firm to the touch.
With a cake tester or toothpick, pierce each puff a few times. Dry puffs in hot oven with door slightly ajar for 20 minutes. Transfer to wire rack and cool completely.
Remove top third of each puff and fill with Cappuccino cream. Replace top and sprinkle lightly with confectioners' sugar and cinnamon.