Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Sprinkle with candied ginger.
Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft. Cut each biscuit into 8 pieces. Place biscuit pieces in resealable food-storage plastic bag; add granulated sugar and ginger. Shake pieces in sugar mixture. Divide biscuit pieces evenly between custard cups on top of candied ginger. Place cups on cookie sheet.
Bake 15 to 20 minutes or until golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm.