Sauté diced onions, garlic and shallots in butter until translucent in a soup pot. Before adding the cinnamon, try to pinch the cinnamon between your fingers to release the essence and oils of the cinnamon. Add the cinnamon and sweat for 1 minute. Add the Sherry wine and Deglaze and reduce the liquid by half. Then add the tomatoes, tomato juice, chicken broth, sugar, pinch of salt, and black pepper and stir. Bring to a near boil, then add the cream, stir well, bring to boil again and shut off heat. Add the Gouda. Fold the Gouda in well. Add more stock if it’s too thick for you. Garnish with lump crabmeat and chopped parsley. Serve in bowls with good crusty bread.