In a small mixing bowl, combine Granulated Sugar (1 tablespoon), Chili Powder (3 teaspoon), Ground Cinnamon (1 teaspoon), Salt (1 teaspoon), and Cayenne Pepper (1 pinch). Set aside.
Heat up Canola Oil (2 tablespoon) in a large saucepan over medium heat, then add in the Popcorn Kernels (4 tablespoon) and shake the pan so the kernels are coated evenly with oil. Cover the pan and turn to high heat.
Keep the lid on, shake the pan every 15 seconds to prevent it from burning. The kernels will begin to pop in a few minutes. Once the popping slows down to every 2 seconds, remove from heat.
Add the Butter (4 tablespoon) to the saucepan, mix to combine. Then add in the spice mix and mix until all the popcorn is well coated.
Transfer popcorn onto a large baking sheet lined with parchment paper in a single layer. Drizzle Dark Chocolate (6 ounce) over the popcorn. Transfer to the fridge to chill for 15 minutes. Serve immediately.