Line a 9x9 baking pan with foil, then grease the foil with the oil.
In the bottom of a stand mixer, mix the gelatin with 1/2 cup of water. Let it sit for 10 minutes.
Melt the chocolate and then stir in the cocoa powder. Add to the gelatin and beat until combined.
In a large pot, mix together the sugar, corn syrup, and 1/4 cup of water. Insert the candy thermometer and turn the heat onto medium low. Without stirring, let the syrup cook until it reaches 248° F.
Remove from heat and slowly add sugar syrup to the gelatin/chocolate mixture. Add the salt, cinnamon, and chipotle and mix at high speed for 10 minutes or until it’s fluffy. Add the vanilla and pour marshmallow fluff into prepared pan.
Let it set for at least 4 hours. Remove marshmallow slab from the pan.
Dredge it in powdered sugar. With a sharp knife, cut marshmallow into squares or you can use a cookie cutter for more whimsical shapes.