1. If making graham crumbs, preheat the oven to 350 degrees. In a small bowl mix graham cracker crumbs, butter, sugar, and cinnamon until well combined. Pour mixture on a quarter baking sheet and bake for 5-7 min until fragrant and toasty. Remove from oven and set aside to cool.

2. Prepare the strawberries. Using a knife, hull out the center of the strawberries creating a cavity to fill the strawberries with the cream cheese mixture. Zero waste idea: Save the centers/leaves to add to smoothies.

3. In a medium bowl add cream cheese, powdered sugar, and vanilla. Mix until well combined. Add the mixture to a Ziploc bag and trim the corner of the bag for easy piping.

4. Line a quarter sheet pan or plate with parchment paper.

5. Fill the strawberries with the cream cheese mixture with a little overflow. Dip the top of the strawberries into the graham crumb mixture. Place strawberries on parchment paper. Repeat with remaining strawberries. Place strawberries in the fridge while preparing the chocolate.

6. Add 1c of water to a small saucepan over low heat. Bring to a low simmer. Place chocolate in a bowl over the saucepan and allow the chocolate to melt being sure that the bowl is not touching the water.

7. Remove the strawberries from the fridge holding the strawberries on the sides at the very top, and carefully dip the strawberries into the chocolate. Place back onto the parchment paper. Repeat with remaining strawberries. Place strawberries back in the fridge for 45-60 minutes to allow the chocolate to set.