Place heavy cream in a small saucepan and whisk in honey.

Add cinnamon stick and chile pepper.

Bring cream to a boil.

Remove from heat and set aside to infuse for 1 hour.

Remove cinnamon stick and chile pepper before adding vanilla extract and cayenne pepper.

Pace chocolate in a medium heat-safe bowl.

Return infused cream to a boil over medium heat, then pour over chocolate.

Let rest for 30 seconds, then stir gently until the chocolate is melted and the mixture is smooth (heat gently over a hot water bath if needed to melt any remaining chocolate).

Keep sauce warm while you prepare banana filling.

Melt butter and brown sugar in a large wide skillet over medium heat.

Cook, stirring, for 3 minutes.

Add sliced bananas and stir to coat with butter-sugar mixture.

Immediately remove from heat.

Distribute banana mixture evenly among crêpes.

Fold or roll crêpes around banana filling and drizzle with chocolate sauce.

Sprinkle with ground cinnamon if desired and serve immediately.