To add to what Arkhaine_kupo said: In Southeast Asia, you can find cinnamon used in beef dishes, such as in beef rendang found in Indonesia and Malaysia. Typically a 2-3 sticks of cinnamon are thrown in, along with coconut milk, curry leaves, and more.

Cinnamon is also added to chicken or mutton, such as in varuval (Malaysian dish adapted from a South Indian one).

Over in China (and also in Chinese communities in Southeast Asia): There's the Chinese five-spices, used a lot in BBQ pork. It typically has cinnamon and cloves along with star anises and two other spices.

If you have more questions about any of this, let me know!