In a medium saucepan over medium-high heat, bring heavy cream, corn syrup, brown sugar, cocoa powder, salt and half of the dark chocolate chips to a boil. Reduce the mixture to a simmer and cook for 5 minutes, stirring constantly.

Remove from heat and add the rest of the chocolate, butter, vanilla extract and Bailey’s Irish Cream. Stir together until the mixture is smooth. Let cool for approximately 20 to 30 minutes to thicken.

Store in an airtight container. To reheat, warm in the microwave for 45 seconds to 1 minute.