Brad deLong offers a modest proposal to triple the amount cinnamon in all recipes. This is followed by a lengthy and very geeky comments section. deLong theorizes that the level of cinnamon reccomended in older recipes was determined by the price, not taste.
Myself, I have not yet gotten gingerbread to taste gingery, even after tripling the dry ginger and shaving in fresh. A topic obviously crying out for investigation