In a large bowl, using an electric mixer on high beat together 1 cup pf cream and 1 cup of yogurt into soft peaks, about 5 minutes. Add 3 tbsp maple syrup and mix thoroughly. Using a double boiler on low, melt chocolate, stirring frequently. Remove from heat and add Cinnamon, all spice, nutmeg, fine salt and Cayenne (if using) and stir. allow to cool slightly. Then gently fold into whipped cream mixture until blended. Spoon into individual ramekins. Transfer to the fridge for alt least 2 hours,

Meanwhile prepare whipped cream topping. In a medium bowl, using an electric mixer on high, beat together 2/3 of heavy cream and 4 tbsp of yogurt into soft peaks. 3 to 5 minutes. Add 1 tbsp maple syrup and beat until blended. Refrigerate until ready to serve.