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Preheat oven to 375 degrees. Lightly oil a 10-inch cast iron skillet.
In a large saucepan, heat 2 tablespoons butter over medium heat. Whisk in heavy cream, cornstarch, vanilla, brown sugar, ½ teaspoon cinnamon, nutmeg, cloves, ginger and salt.
Add apples to saucepan, stirring well to coat. Cook on medium-low heat for 6 to 8 minutes, until apples are fork tender. Let cool.
Using your hands or a rolling pin, flatten each piece of biscuit dough into a 4-inch round.
Place 1 to 2 tablespoons apple mixture in center of each biscuit. Wrap dough around filling, pressing edges to seal.
Place seam-side down in prepared cast iron skillet, leaving a little room between each one for dough to rise.
In a small bowl, add sugar and remaining ½ teaspoon cinnamon, whisking to combine.
Melt remaining 2 tablespoons butter. Brush on tops of biscuits, then sprinkle with cinnamon-sugar mixture.
Bake for 18 to 20 minutes, or until golden brown.