Gently heat milk in a saucepan over medium-low heat, stirring occasionally until it’s just beginning to simmer. Remove from heat and add the maple syrup, then whisk in the cocoa powder and cinnamon until well incorporated. While the cocoa is cooling a bit, whip the cream using a mixer or by hand until soft peaks form. If you’d like to sweeten the cream, add a splash of maple syrup. Top each mug of cocoa with a generous dollop of whipped cream, then garnish with a cinnamon stick and sprinkle a bit of cinnamon on top. Enjoy!