In a medium saucepan, combine water, honey (or maple syrup), molasses, sliced ginger, and cinnamon sticks. Bring to a boil over high heat, stirring until the honey is fully dissolved.

Let the mixture boil for 3-5 minutes to infuse the flavors. Remove from heat and stir in the vanilla extract.

Allow the syrup to cool completely before straining it through a fine-mesh sieve to remove the solids. Store the syrup in an airtight container in the refrigerator for up to 2 weeks.

To rim the glass, pour a small amount of the gingerbread syrup onto a plate and the cinnamon and sugar mixture onto another. Dip the rim of your rocks glass first into the syrup, then into the cinnamon sugar to coat.

Fill the prepared rocks glass with ice. Add the vodka, Kahlúa, and the measured gingerbread syrup. Stir gently to combine the ingredients evenly.

Slowly pour the heavy cream over the back of a spoon so it floats on top of the drink, creating a visually appealing layered effect.

Sprinkle ground cinnamon or nutmeg on top and garnish with a mini gingerbread cookie if desired. Stir well before drinking to blend the flavors.