In a medium saucepan, combine water, honey (or maple syrup), molasses, sliced fresh ginger, and cinnamon sticks. Bring to a boil over medium heat and let bubble for 3-5 minutes until slightly thickened and aromatic. Remove from heat, stir in vanilla extract, and allow to cool. Once cooled, strain into an airtight container.

(Optional) Rim a chilled rocks glass with a mixture of cinnamon and sugar by moistening the rim with a slice of lemon, then dipping it into the cinnamon-sugar blend.

Fill the prepared glass with ice. Pour in vodka, Kahlúa, and gingerbread syrup, ensuring the syrup coats the ice. Stir gently to mix evenly without losing chill.

Slowly pour heavy cream over the back of a spoon to create a layered effect with the cocktail.

Sprinkle ground cinnamon on top for a finish. Optionally, place a mini gingerbread cookie on the rim for garnish.