1. Place caramel and toasted chopped pecans on separate small shallow plates. Dip the rim of each glass first into the caramel syrup and then into chopped pecans to coat.
2. Combine Rumchata, coconut cream, and bourbon in a large cocktail shaker. Fill with ice and shake until cold, 30 seconds. Pour into martini glasses and top with a dollop of whipped cream, a whole pecan, and a sprinkle of cinnamon. Serves 3.
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