I was sitting next to a young Chicago chef the other evening. He said he puts shaved cinnamon on his wood in his smoker. The smell is lightly infused on the meat. He was also steeping some in some grain alcohol which he then uses in cooking. He said the shaved was really great for these types of things. I'd never heard of getting it shaved. Out of the box and I'm betting really good ideas.
The smell of cinnamon brings me comfort, too. I put it in the coffee grounds basket when I "perk" hot cider. Thanks for your recipe.