For the yogurt cheese, line a fine-mesh sieve with a double thickness of cheesecloth or a coffee filter.
Place over a bowl.
Spoon the yogurt into the sieve.
Refrigerate about 8 hours or overnight, until all the extra whey has drained from the yogurt.
Discard the liquid in the bowl.
Transfer the yogurt to a clean bowl.
Add the honey and cinnamon.