Add the maple syrup to one side of a small plate and pour out the popping candy onto the other side.
Run the rim of 2 champagne flutes around the maple syrup and then through the popping candy. Leave to one side.
In a cocktail shaker add a handful of ice, the rum, apple squash and pinch of cinnamon. Shake until cold.
Add two ice cubes to each champagne flute.
Pour over the rum mix and top up with the ginger ale. Enjoy!