Place the Rumble Supershake, cream, sugar, vanilla and cinnamon in a small pot. Sprinkle in the gelatine and let stand 5 minutes. Place the pot over medium heat and bring the mixture just to scalding point (just below a simmer), stirring occasionally until the sugar and gelatine have dissolved.
Divide and pour the mixture into six (3/4 cup) heatproof glass cups (sold at most cookware/hardware stores). Cool the panna cotta to room temperature. Individually wrap and refrigerate the panna cotta until set, about 4 hours or overnight.
When ready to serve, divide and top each panna cotta with raspberries. Drizzle the berries with a little chocolate syrup, if using. Garnish with mint sprigs, and serve.
Note: Knox brand gelantine was used in this recipe. It is sold in our baking supply aisle. One packet of it equals 1 Tbsp. Chocolate syrup is sold in squeeze bottles and available in our grocery department.