Using a flavor syringe, inject the Camembert with ½ cup of the Bourbon. Set aside. In a small sauté pan over high heat, melt the butter. Add diced apples, one shot of bourbon and the cinnamon. Stir and cook until they begin to caramelize.
NOTE: add the bourbon with the pan off of the heat and be sure not to light your eyebrows on fire! Top the drunken Camembert with the warm Bourbon Cinnamon Apples. Serve with crusty bread as an appetizer, or for brunch with English muffins or croissants.