Preheat oven to 350°. In a mixing bowl whisk together the eggs, cream, and espresso; add cinnamon, cocoa powder, and sugar and whisk until combined well. In a separate mixing bowl combine the brioche, ladyfingers, hazelnuts and chocolate chunks. Combine wet and dry ingredients, spread evenly in a nonstick or buttered 8- by 8-inch baking pan and bake for 25 minutes. Serve with crème anglaise, if desired.