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Andreas - the foil approach I will have to try. I've long kept the lids from the tin canisters of Islay Scotch, so I used one of them as the 'suitable surface'. I don't know if it's as effective as the foil, but it seemed to work. My snifter was also too big for the lid, so some smoke may have escaped... Like John suggested, the drink stands on its own without the smoke, but the smoke definitely adds a pleasant perfumy accent.

… pour the cocktail in the glass and cover it again to swirl the liquid. Following this, I got an intense smoky flavor just right, without fancy smoking equipment.

A fine, tasty and grown up cocktail. Here is my trick for the cinnamon smoke: place the powder on a small piece of aluminum foil, put the glass upside down over the cinnamon, and wrap the foil tightly around the glass. Then lift the glass, the foil with the cinnamon down, and heat the foil for a few seconds with a kitchen burner (like for crème brûlée). Thus, the cinnamon doesn’t fly away und the smoke is trapped in the glass until the liquid is mixed. Remove the glass, cover it with something…

Grace has a point about the suffering trying to ignite cinnamon powder. Next time I'll use a stick. Otherwise really excellent.

This is a perfect cocktail to cap off a wonderful dinner or sip during great conversation. The ingredients all combine together to create a rich rum and dark chocolate flavoured cocktail. Only thing I did not do is the cinnamon smoke as I do not have the right equipment, but it still was outstanding without that step.