Combine preserves and port in a small saucepan. Heat over medium heat until thickened, about 6 minutes. Remove from heat and set aside to cool.
Fill each tart shell with 1 tablespoon fig/port mixture.
Whip cream in a large ice cold bowl, using an electric mixer. Gradually add the sugar and cinnamon extract and whip until stiff peaks. Place the whipped cream in a resealable plastic bag and cut 1/2 inch off the corner of the bag.
Top each tartlet with a dollop of whipped cream. Garnish with a dusting of cinnamon and powdered sugar.
Recipe courtesy of Sandra Lee, 2008