Grease heart ramekins all over with 1 Tbsp of butter, then sprinkle with 1 Tbsp sugar. Roll the sugar around the inside of the hearts and dump out any excess.
Cut the chocolate into small pieces and microwave in a small bowl for 30 seconds. Stir, microwave for another 30 seconds, and stir again. Set aside.
Add 2 Tbsp room temperature butter, 3 Tbsp sugar, and the peanut butter to a medium mixing bowl or the bowl of a stand mixer. Cream together with an electric mixer until pale and fluffy. Add the eggs one at a time, beating to incorporate between each egg. Add the flour and salt, then mix to combine.
If the chocolate has begun to set, microwave for 10 seconds and stir again (it should not be hot when adding to batter). Add a few Tbsp of the melted chocolate to the batter and stir to combine with a silicone spatula. Add the remaining chocolate and gently fold together.
Pour the batter between 2 ramekins (they should not be filled to the very top). Bake in the oven for 12 minutes, until tops are just set and have begun to pull away from the edges. Remove from the oven and let cool for 5 minutes. Turn the cakes out onto plates or serve in the heart ramekins.
While the cakes are cooling, whip heavy cream, confectioner's sugar, cinnamon, and vanilla together until soft peaks form.
Serve cakes garnished with the sweetened cream and berries.
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