Thaw frozen dough for 2 to 3 hours at room temperature or overnight in refrigerator. Generously grease a 10-inch fluted tube pan; set aside.

In a small mixing bowl, combine the 1/2 cup granulated sugar, cocoa powder and cinnamon; stir until well combined; set aside.

With sharp knife or kitchen scissors, cut dough crosswise into 5 slices. Cut each slice into fourths, making 20 pieces. Using your hands, flatten each dough piece into a 2-1/2 to 3-inch round of dough. Place a chocolate kiss, point side up, in the center of each round of dough. Bring the edge of the dough up and around the chocolate kiss to form a ball. Pinch the edges of the dough together to seal firmly.

Dip each ball of dough into the 1/4 cup melted butter, then roll it in the sugar mixture.

Arrange the coated balls of dough in the pan in 2 layers. Drizzle with any remaining butter and sprinkle with any remaining sugar mixture. Cover and let rise in warm place until almost double (about 2 hours).

Bake in a 375 degree F oven for 30 minutes. Cover with foil during the last 10 minutes of baking time to avoid overbrowning. Meanwhile, for topping, in a small saucepan, melt 3 tablespoons butter. Stir in semisweet chocolate pieces, brown sugar and corn syrup. Cook and stir over low heat just until chocolate begins to melt and mixture is well-combined and smooth. Remove saucepan from heat. Stir in vanilla. Loosen rolls from pan; invert onto a serving plate and remove pan. Spoon chocolate topping over the wreath. Sprinkle with toasted almonds. Let stand 15 minutes. Serve warm. Makes 1 ring (10 servings).