For the Whipped Cream:

1. Place the cream in the bowl of stand mixer fitted with the whisk attachment (or you can do it with a hand-held mixer, or if you’re really hardcore, by hand using a whisk).
2. Beat the cream until it begins to thicken, about 2 minutes. Add in the powdered sugar, vanilla, cinnamon, and liqueur.
3. Continue whipping until soft peaks form, about 4-5 minutes. Refrigerate until ready to use (do not do this too far ahead or your cream will “deflate”).

For the Martini:

1. Combine all the ingredients for the martini (except the espresso beans) in a shaker with ice and shake well.
2. Strain the mixture into two chilled martini glasses and garnish each glass with a dollop of the whipped cream and a couple of espresso beans. Serve!