Whisk the heavy cream and 2 tablespoons maple syrup in a mixing bowl until soft peaks form. Gently fold in the remaining 1 teaspoon maple syrup. Cover with plastic wrap and refrigerate.
Combine the speculoos and kosher salt in a small microwave-safe mixing bowl. Stir to combine and microwave on high for 15 seconds. Stir again and microwave for another 15 seconds. The speculoos should be warmed through and thin enough to drizzle.
To serve, spread the butter waffle cookies onto a large platter in an overlapping single layer. Drizzle all over with the speculoos sauce and top with spoonfuls of the whipped cream and as many optional toppings as you like.
From Susan Vu for Cooking Channel