Chill bowl of a stand mixer and the whisk attachment in the freezer for 20-30 minutes prior to whipping the cream

Reserve a couple of tablespoons of uncooked peaches for garnish, or reserve some after the next step

Combine peaches, bourbon, cinnamon, and sugar in a large bowl and let it hang out for about an hour at room temperature

Heat a skillet on medium high and add peach-bourbon mixture

Cook on medium high until bubbly, reduce heat and continue cooking until peaches are soft, 10-15 minutes

Remove from heat and cool to room temperature

Add heavy cream to the mixing bowl that has been chilling in the freezer and attach whisk

Whip cream on medium high until soft peaks form, 3-4 minutes

Transfer peach-bourbon mixture to the bowl of a food processor, add sour cream and cream cheese and puree until smooth

Add the peach mixture to the bowl with the whipped cream, fold gently to combine

Transfer the mouse to a zip top bag and cut a small piece off the corner

Pipe into dessert cups

Garnish with reserved peaches and mint, if desired