1. In a small bowl, combine the cinnamon and sugar, mix thoroughly, and reserve.
2. In a large skillet, combine the butter and brown sugar; then, place the pan over medium heat. Stir with a wooden spoon until the sugar melts completely and the mixture caramelizes to a creamy, rich brown color. This process requires approximately 4-5 minutes.
3. Add the figs quarters to the skillet, sprinkle pepper on top, and cook for approximately 1 minute, stirring gently every now and then. Remove pan from the heat, pour rum into the pan, return pan to the heat, and carefully ignite with a long match, or just tilt the skillet to ignite. Note: Never pour the alcohol straight from the bottle if the pan is on the stove; any splash back can ignite, and the flame can travel into the bottle.
4. Scatter the cinnamon-sugar mixture directly over the flame. As the flames die, stir gently to combine all the ingredients and add both the chopped praline pecans and rosemary. Use the warm Figs Foster as a filling for the paignets.

For the Panini/Paignets

1. Heat a large cast iron grill pan over medium-high heat and either spray on the non-stick cooking spray or brush pan surface with oil.
2. Place 2 slices of bread in the pan and let crisp and acquire grill marks, about 3-4 minutes (on just one side of each slice of bread). Remove slices from the pan and set aside.
3. Place the other two remaining slices of bread in the pan, and top each with one slice of Classic cheese and then one slice of Weissbier cheese.
4. Reduce heat to medium, cover the two slices of bread on the grill pan with a larger, inverted skillet, and let cheeses melt, about 2-3 minutes.
5. Remove from the heat and transfer to individual serving plates.
6. Spoon half of the warm Fig Foster filling on top of the melted cheeses, top figs with crumbs of the Castello Hirten cheese, and place one slice of the reserved grilled bread on top.
7. Sift powdered sugar on top of each slice of grilled bread and serve immediately with a glass of red wine. Bon appétit!!