Melt the chocolates in microwave (or double boiler) until mixture is smooth, about 2 minutes. Note, if chocolate is too thick, microwave it a little more. Add slivered almonds, sunflower seeds, sesame seeds and cinnamon; mix well.
Using a teaspoon, scoop out of chocolate nut mixture and drop onto a waxed paper or greased aluminum foil.
Refrigerate for 2 hours or until the chocolate is set. Store covered in the fridge.