In a small saucepan, bring the farro and water to a boil. Cover and bring to a simmer for 20-25 minutes until the farro is tender but still slightly chewy. Drain remaining liquid from pan and return farro to the pot. Meanwhile, prepare the grapes. Heat oven to 400 degrees and arrange grapes on a baking sheet, tossing them with oil, and honey. Roast until grapes shrivel and start to burst, 20-25 minutes.

Pour the grapes and some of their juices into the prepared farro and add cream and cinnamon. Bring to a boil and then simmer until the cream thickens slightly. Serve warm or store in the refrigerator for up to three days until ready to heat and enjoy.