In a medium sized saucepan over medium heat, whisk maple syrup and water together. Bring to a boil. Once boiling, reduce heat to medium-low.

Whisk the cocoa powder into the syrup and water mixture. Simmer for 1-2 minutes. The syrup should thicken by then possibly quicker. Really watch it, you do not want it to burn.

Remove syrup from heat. Stir in both extracts and salt.

You can store the syrup in the fridge for several months. You may need to stir the mixture or shake it before use.