@tsarstepan,
Dissolving sweets in vodka is nothing new, I've tried it myself, but it tends to be too sweet, not as nice as commercially available flavoured vodkas.
Alcoholic sweets are something else, I've had vodka jelly and sherry trifle, rum/tia maria/brandy all go well in a chocolate mousse, but making alcoholic sweets seems a really roundabout way to get a bit tipsy. I think it's too much effort.
Cinnamon goes well with apple and pastry, but cinnamon sweets are revolting.