For the Easter Brownie Bunny, beat eggs with sugar until very firm and light and fluffy. Melt butter in a small saucepan, dissolve fondue chocolate drops in the butter, pulling the saucepan away from the heat.
Stir cinnamon into butter mixture, eggnog as well. This cools the butter and you can continue working more quickly.
Thoroughly mix flour with baking powder, stir flour mixture and liquid chocolate butter mixture alternately into egg mixture. Grease an Easter bunny mold or any other mold, sprinkle with flour or crumbs, fill with one half of batter.
Then sprinkle the chopped almonds and pour the second half of the dough over it, smoothing it down. Bake at 160 degrees hot air for 35 minutes, test with chopsticks.