In a small saucepan, heat the cream, cinnamon stick and salt over medium-high heat. Bring to a boil, remove from the heat and cover with a lid. All to steep for at least 20 minutes or up to 1 hour.

Weigh the chocolate in a small bowl, and set aside.

Remove the cinnamon stick from the heavy cream, and reheat the cream until it just begins to simmer. Turn off the heat, and pour the hot cream over the chocolate. Cover the bowl with plastic wrap for about two minutes or until chocolate appears about halfway melted. Whisk until smooth.

Press plastic wrap directly onto the surface of the ganache and set aside at room temperature until ready to fill the cupcakes. The ganache can be made up to 1 week in advance.