Combine the cinnamon and sugar in a small bowl that's wide enough to fit the rim of the champagne flute.

Dip the rims of the champagne flutes into the measured out apple cider then place them in the cinnamon sugar. Turn them a few times to make sure the rims are completely coated in the sugar.

Pour an ounce of calvados into each glass, followed by two ounces of apple cider. Top off each glass with approximately four ounces of champagne and serve.