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Fill a saucepan halfway with water and bring to a simmer over medium-low heat.
Place a small metal bowl on top of the saucepan to create a double boiler.
Add the chocolate to the bowl and melt over moderate heat.
Pour the coconut milk into a second medium saucepan and bring to a simmer over medium heat.
Add the tea and cinnamon, cover, and remove from heat for 5 minutes.
Strain the coconut milk mixture directly into the chocolate, using a fine-mesh strainer.
Discard the tea leaves.
Whisk the chocolate mixture until the chocolate is uniformly melted and the coconut milk has been incorporated.
Refrigerate the chocolate until firm, about 2 hours.
Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate and quickly roll into a ball about 3/4-inch across.
Drop into cocoa; roll each truffle in cocoa to coat.
Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.