Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, melt chocolate in a pot big enough to fit taco shells in. Line cookie sheet with waxed paper. Carefully dip each taco shell into melted chocolate, using spoon to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upright on cookie sheet lined with waxed paper; let stand 10 to 15 minutes until chocolate hardens. Refrigerate until ready to use. In medium bowl, mix strawberries and bananas. Divide fruit evenly into taco shells. In small bowl, microwave caramel topping on High 30 to 45 seconds or until soft. Stir in cinnamon and vanilla. Drizzle topping over fruit in shells. Top with whipped cream. Serve immediately.