In a large saucepan place the figs so that they are all standing upright. Sprinkle the figs with the sugar and the cinnamon. Add enough of the Madeira so that it comes about half way up the sides of the figs. Place the pan, covered, over low heat and poach for 40 minutes. Remove the figs from the pan, then return the pan to the stove and on high heat boil down the liquid in the pan until it has thickened somewhat and is glossy-this should take about 10 minutes or so. Pour the reduced liquid over the figs and store them in a covered flat-bottomed storage container in your refrigerator until they are chilled. Meanwhile prepare the sauce.
Sauce: In your food processor blend the cream cheese, Ricotta cheese, tsp cinnamon, and 4 TBS sugar until well-blended. Store this in the refrigerator until ready to use.
Final Preparation: Place 3 figs in each serving dish, spoon some of the liquid in which they have been stored over them, then top with some of the cheese mixture.