In a medium saucepan combine the raspberries, blueberries, sugar, water, and cinnamon over medium high heat. Bring to a boil then reduce heat and simmer for 10 minutes, stirring occasionally.

Remove the simple syrup from heat and pour through a fine mesh strainer to remove the seeds. Place the strained syrup in a container and refrigerate until cooled.

To make the cocktail, pour 1 ounce of the berry syrup into the bottom of a champagne flute. Fill the flute with sparkling wine or champagne. Sprinkle with cinnamon.

Using a fancy cocktail pick, spear a few raspberries and blueberries and put them in the cocktail. Top with a fresh mint leaf.