Combine all of the ingredients in a pot over medium heat. Bring to a boil, then reduce the heat to medium-low and cook, stirring occasionally, until the cranberries break down and become saucy, 15-20 minutes. Taste and add more honey, if desired. Serve warm or chilled. Remove the cinnamon stick before serving. (Store the sauce in an airtight container in the refrigerator for up to 5 days.)