In a small bowl, whisk together the part skim ricotta, honey, ground cinnamon, and vanilla extract until fully blended. Cover and refrigerate while preparing the peaches.

Preheat the grill to medium-high heat (around 400°F/200°C) for about 10 minutes.

Brush the cut sides of the halved peaches with melted butter or coconut oil and arrange them cut side down on a platter.

Place the prepared peaches on the hot grill cut side down and grill for about 3 to 4 minutes until warm and grill marks form.

Remove the peaches from the grill, place cut side up on a serving platter, and spoon the chilled ricotta mixture over each peach half. Drizzle with more honey and sprinkle with additional ground cinnamon.