In a medium saucepan, combine filtered water, honey, molasses, sliced ginger, and cinnamon sticks. Bring to a gentle boil, then let simmer for 3-5 minutes until honey dissolves and syrup thickens slightly.

Remove from heat, stir in vanilla extract, and allow to cool completely before straining to remove solids.

Dip the rim of your glass into the prepared gingerbread syrup, then roll it into the cinnamon sugar mixture to coat.

Fill a rocks glass with fresh, clear ice. Pour in vodka, Kahlúa, and gingerbread syrup over the ice, stirring gently.

To layer the cream, slowly pour it over the back of a spoon into the glass, allowing it to float on top.

Sprinkle a pinch of ground cinnamon or nutmeg on top and garnish with a mini gingerbread cookie if desired. Serve immediately.