Start with the berry sauce. Place the defrosted raspberries and 50g caster sugar into a pan and boil together gently for 5 minutes. Remove off the heat and blitz till smooth. Next, melt the chocolate and hazelnut spread in a microwave and mix in the cinnamon and chili powder if using. To make the churros, mix together the boiling water, melted butter and vanilla in a jug. Sift together the flour and baking powder in a large bowl and add in the sugar. Make a well in the center and add in the liquids. Mix together well with a wooden spoon to remove all the lumps. Allow to rest for 15 minutes. Heat the oil and place the churros batter in a piping bag fitted with a star nozzle. Pipe the batter into the oil cutting off from the bag with scissors. Cook till golden then drain on kitchen paper and toss in the sugar mixed with 2 tsp cinnamon. Serve the churros on a large plate with the dipping sauces on the side in small bowls.