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.