Melt the chocolates in microwave (or double boiler) until mixture is smooth, about 2 minutes.

Add the 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.