Combine the orange juice and cinnamon candies in a saucepan. Heat over medium heat, stirring often, until the candies fully dissolve and the liquid takes on a red tint. Remove from heat and let the mixture cool to room temperature.

Pour the cooled cinnamon-orange mixture into a pitcher.

Add the ginger ale and stir gently to combine without losing too much fizz.

Fill four glasses with ice cubes. Divide the punch among the glasses and drop a few candy corn pieces on top of each serving as garnish.