1. Preheat the oven to 350 degrees and line two 9 inch cake pans with butter and parchment. 
2. Cream the brown sugar and butter together until light and fluffy—about 3 minutes. 
3. Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl. 
4. Once the sugar and butter have been creamed, add the eggs one at a time. 
5. Next, mix in the sour cream and molasses/water mixture. 
6. Slowly mix in the flour 1/3 at a time. 
7. Lastly, mix in the bourbon and vanilla. 
8. Divide the batter between the two cake pans and bake 25-30 minutes or until the sponge springs back when touched and a knife comes out clean. 

For the bourbon cream:

1. Place all the ingredients in a bowl and mix with an electric mixer until soft peaks form. 

Assembly:

Once the cake has thoroughly cooled, place 1/2 of the whipped cream on top of one layer. Cover that layer with the other layer of cake and use the remaining whipped cream on the top. Create a not to deep well in the center and fill with sugared cranberries.