Peel the ginger and cut into Cut slices. Put the ginger and cinnamon in a saucepan with the apple juice and cover and simmer over a low heat for about 10 minutes.
In the meantime, mix the cream with the sugar and beat until stiff with the whisk of the hand mixer.
Stir the calvados into the punch and cover and let stand for another 3-5 minutes over low heat. Pour the punch through a sieve into heat-resistant glasses or mugs, pour a generous dollop of cream on top and sprinkle with cinnamon powder.