Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon. Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes.
Add the figs and cook for 10 minutes. Set aside to cool slightly.
Remove the cinnamon stick.
Goat cheese: In a shallow bowl, mix together the walnuts and thyme. With damp hands, roll the goat cheese into 1-inch balls.
Roll the balls into the nut mixture until coated.
To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup.
