Cover the bottom of the pan with oil, until it’s about 1/8 inch deep. Heat on Med-High. Gas stoves are hotter, so right in the middle is good. Let the pan heat for about two minutes. Line a baking sheet with parchment paper. Separate the blossoms and spread some paper towels on a serving plate. Place the flowers in the pan, do not let them touch! They will cook more evenly if they are separated. Fry until they turn a deep golden brown. You might have to flip them. When they have browned, carefully remove the hot fragile fried flowers out of the oil (with tongs or a spatula) and place on the paper towels to soak up excess oil. When they have cooled enough to touch, transfer them to the baling sheet, drizzle honey and cinnamon on top just enough to taste. Now, for the final step, open your mouth and drop them in, one by one.