In a small nonreactive saucepan, heat the coffee with the cinnamon stick, star anise, brown sugar and orange peel.  Cover, bring to a boil, and simmer over very low heat for 10 minutes.  Remove from heat and discard the spices and orange peel.

In the meantime, chop the chocolate into small pieces.  Whisk the chocolate into the infused hot coffee until completely melted and combined, then whisk in the half and half and vanilla.  Reheat until the mixture just comes to a boil.  If desired, use an immersion blender to froth the mixture.

Pour into a large mug, top with whipped cream, a sprinkle of cinnamon, and a twist of orange peel if desired.  Enjoy immediately!