In a small saucepan scald milk. Melt the margarine in another saucepan. Add to margarine, the cocoa and cook over low heat for 3 minutes. Do not burn. Pour the hot milk into the cocoa mixture, stirring constantly with a whisk. Add Equal and cinnamon. Stir until heated through. Combine cream cheese product and the lite whipped topping until smooth. Stir in the cooled chocolate mixture. Serve in a bowl, surrounded by fresh fruit with picks.