Cut cantaloupe pulp from the rind being careful not to get any green flesh.  Place in a food processor and puree until smooth.  Add orange juice, honey and cream. (If the melon is very ripe and full-flavored, the honey can be omitted. Taste before adding.)  Pulse to blend.  Serve chilled in soup bowl.  Garnish with a small sprig of fresh mint and a light sprinkle of cinnamon.