Place the water, sugar, and broken cinnamon sticks in a medium pot. Bring the mixture to a boil. Stir and boil until the sugar is completely dissolved, about 1 minute. Stir in the coffee and return to a boil. Boil 1 minute, then remove pot from the heat. Cover and let mixture steep 10 minutes. Set a fine sieve over a bowl and line it with cheesecloth. Strain the coffee through the sieve. When cooled to room temperature, cover and refrigerate coffee until well chilled.
To serve, place the whipping cream in a bowl and whip until just lightly thickened. (The cream should just be thick enough to float on top of the coffee). Fill 4 glasses with 5 or 6 ice cubes. Divide and pour in the coffee liqueur and chilled coffee. Top each coffee with some of the whipped cream. Drizzle with chocolate syrup and sprinkle with ground cinnamon. Garnish each drink with a cinnamon stick, if using, and serve immediately.
Note: Chocolate syrup is sold in squeeze bottles and available in our grocery department.