Pina Colada Punch

Put ginger, sugar and cassia bark in a saucepan. Add the water and bring to a boil. Cover and simmer 5 minutes. Remove from heat and add teabags. Let stand 5 minutes, then strain into a bowl.

In a blender or food processor, blend coconut and boiling water 1 minute. Let stand 5 minutes, then strain into tea mixture, pressing coconut to extract all moisture. Add pineapple juice and chill 1 hour.

Add run or gin and stir well. Serve over crushed ice in tall glasses. Thread cocktail sticks with cherries and pineapple. Add a cocktail stick and swizzle stick to each glass. Garnish with pineapple leaves, if desired.