Preheat oven to 400°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
In a large bowl, stir flour, sugar, baking soda, and cinnamon set aside.
In a small saucepan over medium heat, cook and stir water, butter, and cocoa powder until butter is melted and mixture is smooth remove from heat and set aside.
In a medium bowl, beat buttermilk, eggs, and vanilla until blended. Stir in chocolate mixture. Pour over dry ingredients and mix until smooth. Spread evenly in jelly roll pan.
Bake 10 to 12 minutes until a wooden pick inserted in center comes out clean. While brownies are baking, make icing. Spread icing on hot brownies. Cool pan on a wire rack.
Decorate with candy. Cut into bars. Store loosely covered in a cool place.
CHOCOLATE ICING: In a 2-quart saucepan over medium heat, cook and stir 1/2 cup butter or margarine, 5 tablespoons buttermilk or sour milk, and 1/4 cup unsweetened cocoa powder until butter is melted and mixture boils. Remove from heat. Gradually stir in 1 pound sifted powdered sugar and 1 teaspoon vanilla extract until smooth. Makes about 2 1/4 cups.
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