Start by selecting a short rocks glass and fill it generously with crushed ice. Chill the glass in the freezer or at room temperature.

In a cocktail shaker, combine vodka, coffee liqueur, and gingerbread syrup. Add ice, secure the lid, and shake vigorously for about 15 seconds.

Remove the chilled rocks glass and discard any ice if used. Strain the shaken mixture over the crushed ice.

In a mixing bowl, pour in heavy cream and whisk until thickened but pourable for about 1-2 minutes.

Pour the whipped cream gently over the back of a spoon onto the cocktail to create a layered effect.

Sprinkle ground cinnamon and nutmeg over the creamy top layer for aromatic delight.

Garnish with a gingerbread cookie on the rim of the glass for a charming decoration.