In a medium size (4 quart) saucepan, combine heavy cream and corn syrup. Add the habanero and set over medium heat. Let come to a simmer, stir occasionally. Stir in the chocolate and remove from the heat. Stir frequently until all the chocolate has melted. Remove and discard the chile. Stir in the rum and the vanilla. Transfer to a resealable container and refrigerate until ready to use. Reheat in the microwave to warm to a drizzleable consistency.