In a saucepan, heat the cream and melt the caramels. Allow to cool completely and chill. Whisk the caramel cream into stiff peaks. You can also pour the caramel cream directly into a siphon and put it into the refrigerator.
Pour the Calvados cream into the bottom of the cup, and add the coffee on top.
Garnish with the caramel cream and sprinkle with freshly grated cinnamon.