In a skillet, melt 3 tablespoons butter and 2 tablespoons sugar over medium heat. Add 4 thinly sliced 6-inch flour tortillas and cook, stirring, until crisp, 3 to 5 minutes. Remove and sprinkle with cinnamon.
Divide 1 pint vanilla ice cream among 4 bowls. Top with chocolate sauce and the cinnamon crisps.
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