In a saucepan, combine blueberries, onion, ginger root, brown sugar, vinegar, cornstarch, salt and cinnamon stick. Mix well.

Bring to a boil over medium heat, stirring frequently. Boil for 1 to 2 minutes and remove the cinnamon stick. Cool slightly. Cover and refrigerate until completely cooled.

Spoon over an 8 ounce block of cream cheese. It looks like its too much, but you want to pour all of it over the cream cheese. Serve with favorite crackers.