To make whipped cream, beat cream until medium peaks form using a hand mixer. Add in powdered sugar and cinnamon and beat just until stiff peaks. Refrigerate until ready to use.

To make latkes, shred potatoes using a food processor or hand grater into a bowl of water and let sit for 10 minutes. Then, drain water out through a sieve into another bowl. Let water sit to let starch build up. Carefully drain off water and reserve the milky white starch.

Wring out as much moisture as possible using cheesecloth or paper towels and place in a large bowl. Then add in eggs, reserved starch, flour, brown sugar, and salt. Stir until combined.

In a separate medium bowl, mix together cocoa powder, powdered sugar, and cayenne. Have a small strainer ready. Set aside paper towels over a cooling rack.

Heat up a layer 1/4 inch of oil in a large sauté pan over medium heat. You know the oil is ready if a small bit of latke batter sizzles when placed in oil. Scoop 2-tablespoon dollops of the latke mixture into oil and flatten slightly and fry until golden brown, about 2-3 minutes. Flip and fry on the other side. Drain on towels and sprinkle with cocoa mixture.

Serve immediately with cinnamon whipped cream!