2) Pour cranberry juice into a small saucepan over a medium heat and bring to a simmer.
3) Lower the heat, add the creme de cacao and peppermint schnapps and stir to blend and release some of the alcohol. Continue to cook over low heat for exactly 1 minute.
4) Pour the hot beverage into footed glass mugs and place a small dollop of whipped cream on top of each.
5) Garnish with the cranberry skewers and use a fine-mesh sieve to gently tap a light dusting of matcha over the whipped cream. Serve hot.