Add the maple butter and hot water to a mixing glass.

Stir until the maple butter is completely loosened and smooth.

Add the bourbon, Angostura bitters, and orange bitters.

Fill the mixing glass with ice and stir for 15–20 seconds, until well chilled.

Strain over one large ice cube in a rocks glass.

Express the orange peel over the cocktail, rubbing the peel around the rim before placing it in the glass.

Lightly torch one end of the cinnamon stick until it becomes fragrant and slightly charred. Let it cool for a few seconds.

Place the Luxardo cherry on the maple leaf cocktail pick and position it across the glass with the orange peel.

Finish with the lightly charred cinnamon stick resting alongside the pick.