Sure! I have to admit is not a spice I use too much. (Brings back nostalgia of rice puddings etc). But it is quite an autumnal spice, so think of it like something that would go well with those flavours.
For example pork loins with apple can use a little clove or cinammon if you want to have it enhance the sweetness of the apple.
It also works well with nice autumn soups, butternut squash, pumpkin, carrot. All of those can have some cinammon and round the flavours of it.
It is also heavily used in some Indian dishes. Very flavourful sauces with gram masala, can again have cloves and/or cinammon added. I think it's quite varied the spices that different regions use but anything from butter chicken, to Korma to a more European style tikka masala can work with cinammon in certain combinations. But because the sauces are quite rich, you will notice it less.
Cinnamon is also added to chicken or mutton, such as in varuval (Malaysian dish adapted from a South Indian one).
Over in China (and also in Chinese communities in Southeast Asia): There's the Chinese five-spices, used a lot in BBQ pork. It typically has cinnamon and cloves along with star anises and two other spices.
If you have more questions about any of this, let me know!
Funny how it worked and people try to recreate that flavor when they don't have leftover tandoori chicken.
Can you suggest something that goes well with Cinnamon?
It's one of the spices I find the most intriguing! So common for desserts, even in the US, but not for savory food!