Preheat oven to 375 degrees F.
I used a 10-inch cast iron skillet. You can use a large round cake pan as well, but the butter will have to be melted in another container. When using the cast iron skillet, enough butter remains in the pan to grease it.
In a 10-inch cast iron skillet, melt the butter; let cool slightly.
Mix the brown sugar and 1 tsp of the cinnamon. Set aside.
Mix the apple pie filling with the whiskey and 1/2 tsp cinnamon. Set aside.
Cut each biscuit into quarters. Coat each biscuit quarter with melted butter and place in bowl with brown sugar mixture. Coat well.
Place half of the apple filling mixture in the pan. Top with sugar-coated biscuits. Top with remaining filling, making sure not to completely cover the biscuits. Place pecans evenly across top of pan.
Bake at 375 for 30-40 minutes, or until biscuits are done and golden brown. Cool completely.
For icing, place confectioner's sugar in a small bowl. Add ONLY enough cream to make a thick but pourable mixture (like the texture of hot fudge sauce). Drizzle over cobbler.