Pour two dashes of ground cinnamon into the bottom of the champagne flute.
Add the apple cider (approximately 1/3 to 1/2 up the glass). Gently stir the cinnamon into the apple cider with a knife or straw.
Top off the flute with sparkling wine, filling to 1/2 to 1 inch below the rim.
Garnish as desired with apple slice, cinnamon stick, and star anise pod. Serve immediately.
You can make this in advance by mixing the cinnamon with the apple cider. But wait to open and pour the sparkling wine until serving so it does not become flat.Use more or less wine and cider as desired for your strength of the drink.