In a medium saucepan, combine water, honey (or maple syrup), and molasses. Add in freshly grated ginger and cinnamon sticks. Bring to a boil over medium-high heat, stirring occasionally until honey dissolves. Let it boil for 3-5 minutes; the syrup should thicken slightly. Remove from heat, stir in vanilla extract and allow to cool. Strain into a bottle for easy storage.

Take a chilled rocks glass and rim it with a mixture of cinnamon and sugar if desired. Fill the glass with ice. Pour in vodka followed by coffee liqueur. Add gingerbread syrup, stirring gently to combine all flavors.

To create a beautifully layered effect, pour heavy cream over the back of a spoon into the glass to float on top.

For garnish, sprinkle a pinch of ground cinnamon or nutmeg on top of the cream. Add a mini gingerbread cookie to the rim or as a garnish. Serve immediately.