Preheat the oven to 400°F and line a half baking sheet with parchment paper.

Combine the maple syrup and the ground cinnamon in small bowl and whisk until combined. If the peaches are large cut each peach into 12 wedges.

Arrange the peaches on the baking sheet and drizzle the maple syrup-cinnamon mixture over the peaches. Use a silicone spatula to toss the peaches and make sure all the peaches are coated with maple syrup.

Roast the peaches for 15-20 minutes, stirring them every 5 minutes until the maple syrup is bubbling. When the peaches are done place them on a plate and scrape the syrup off the pan an onto the peaches.

Place the ricotta, honey and lemon juice in the bowl of a food processor. Turn on the food processor and slowly pour the heavy cream through the feed tube. Process the ricotta for another 20 seconds. The ricotta should be smooth and thick.

Cut the sourdough into five 3/4 - 1 inch thick slices. Toast each slice until they are just barely brown on the edges. Spread 1/4 or 1/3 cup of the whipped ricotta on each slice. Depending on the size of the peaches layer 4-6 peaches on each slice. Drizzle the maple syrup from roasting the peaches over the peaches.

Sprinkle the chopped cashews and chopped basil on top of each tartine and serve.