In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.
Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.
Heat the panini press to medium-high heat (or 375°F).
Place a heaping tablespoon of batter in the center of the panini press.
close the lid and cook the waffle for about 90 seconds.
Quickly remove the waffle from the press and shape it around your cone mold, pressing together the bottom point to close the tip of the cone.
Allow the cone to cool around the mold for 1 minute. Repeat the process with the remainder of the batter.
Microwave the ice cream for 15 seconds, or just until it is easy to scoop.
Fill each cone with ice cream, placing the filled cones in the freezer as you work. Freeze the cones for at least 30 minutes.
Bring a large saucepot of water to a boil, then add the chocolate chips and butter to a smaller saucepot and hold it over the larger to create a double boiler. Use a spatula to stir together the chocolate and butter until it is fully melted and smooth.
One by one, dip the frozen cones into the melted chocolate and garnish them immediately with your toppings of choice. Return the dumsticks to the freezer for 15 minutes before serving.
To prevent the ice cream from dripping out of the bottom of the cones, drop a few chocolate chips or nuts into the cone before filling it.
Some freezer drawers have grates, which are perfect for holding the ice cream cones as they freeze. Otherwise, lay them flat on a sheet tray.
The chocolate will be very hot, but the key is to make sure the filled cones are frozen solid so that the ice cream doesn't melt when it touches the chocolate.
Immediately garnish your dipped cones with toppings, as the chocolate will dry in an instant.