Preheat oven to 400 °F (204 °C) and line a baking sheet with parchment paper or silicone baking mats. Set aside.
In a large bowl, combine the ingredients for the boozy peaches. Toss to coat well then place in fridge to cool.
Put the flour, brown sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. With the food processor on low, drop the cubed butter down the feed tube and process until ingredients are like large breadcrumbs.
Turn on the food processor again and add 1 cup of heavy cream through the feed tube until the ingredients are just moistened.
Turn the mixture out onto a lightly floured surface and pat the dough into a 3/4" thick circle. Dip a large biscuit cutter into flour and then cut straight down into the dough. Do NOT twist. This seals the edges and prevents the biscuits from rising nicely. Re-roll dough together to get more dough to cut more biscuits.
Transfer cut biscuit dough to prepared baking sheet and with a pastry brush, brush the remaining 3 tbsp. of heavy cream on the tops of the biscuits and top with the sparkling sugar.
Bake biscuits for 14-16 minutes. Let cool completely before assembling.
In the meantime, in a bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and honey together until soft peaks form.
Once the biscuits have cooled and you're ready to assemble the shortcakes: slice the biscuits in half, place 1/4 cup of the peaches on top of one biscuit, top with the honey cream, then top with the other biscuit half. Repeat for the rest of the shortcakes.
This is best eaten the day of because the liquid from the peach mixture will make the shortcake biscuits soggy if they sit for too long.