In a soup plate or a large bowl combine cinnamon, hot water and rum extract. Whisk until combined. When the mixture cools a bit, add the honey and mix until dissolved. Let cool almost until room temperature.
Dip shortly the ladyfingers in the liquid and arrange them in a rectangular pan (size is not important, it should be either large or deep). You might need to cut some of the ladyfingers in order to fit them tightly in the pan. Cover the first layer with half of the apple mixture and then with half of the mascarpone mixture (this is in case you are making 2 layers in a large pan - you might be able to make 3 layers in a deeper pan - in such case use relatively 1/3 of both mixtures).
Continue the process until filling the pan with all the ladyfingers and fillings. Cover with cling film and transfer to the fridge. Refrigerate for at least 8 hours before serving.