I expect that this also works wonderfully with coconut milk. at the same time i rather doubt that the Maya had cinnamon or even nutmeg to work with as both come from SE Asia. The working blend was chili peppers and cocoa with whatever and it was meant to be hot spiced. So nice try but not quite yet.
More pointedly, we all love chocolate but associate it with its historic combination with sugar. We do need to really get serious about testing a range of combinations as we now have a flood of new ingredients available.
My own surprising discovery was to simply blend equal part of cocoa with maple syrup. Costly but it unexpectedly makes a superior cake frosting. This could easily become commercially available. While one is at it one needs to double or triple the cocoa in the cake recipe to get best results.