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In a medium saucepan combine cocoa powder, sugar, cornstarch, and cinnamon. Gradually whisk in the 5 cups milk. Cook and stir on medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in marshmallow creme until well combined.
Transfer chocolate mixture to a 1- or 1 1/2-quart slow cooker or a fondue pot. Keep warm for up to 2 hours on low heat. Stir occasionally and add additional milk to thin as needed. Serve warm with graham cracker sticks and/or fruit dippers.