1) Preheat the oven to 375° F. Lightly coat six 1-cup ramekins (or a 6-cup souffle dish) with cooking spray.
2) In a medium mixing bowl, combine cocoa and hot water and stir until smooth. Set aside.
3) In a saucepan over medium heat, melt the coconut oil. Add flour, ground almonds (or ground hazelnuts) and cinnamon. Cook for 1 minute, stirring constantly with a whisk. Stir in the brown sugar, honey and salt. Gradually add milk and stir constantly until thickened (about 3 minutes). Remove from the heat and stir into the cocoa mixture. Let cool slightly.
4) In a large bowl, beat the egg whites until foamy with an electric mixer on high speed. Add the granulated sugar 1 tablespoon at a time and beat until stiff peaks form. Using a rubber spatula, gently and slowly fold one-third of the egg whites into the cocoa mixture. Then fold the remaining egg whites into the cocoa mixture, mixing gently only until no white streaks remain.
5) Scoop the mixture into the prepared dishes. Bake until the soufflé rises above the rim and is set in the center (15 to 20 minutes for individual soufflés or 30 to 45 minutes for the large soufflé). Cool on a wire rack for 10 to 15 minutes. Dust with confectioners’ sugar and garnish with berries.