Prepare the brownie mix as per the directions on the the box. The only change will be to replace the amount of water in the recipe with Jack Daniels Whiskey.
Pour the caramel topping in a bowl. Add the Jack Daniels Whiskey and dried cranberries and stir until well blended. Set aside.
Mix two egg whites. Add ½ tsp cinnamon and ½ cup white sugar. Set aside. Place pecan halves in a bowl and cover them with the egg white mixture. Bake 20 minutes or until very barely crisp.
Slightly heat ½ cup of the caramel sauce and pour into an individual serving bowl. Place the warm brownie slice on top of the caramel sauce. Garnish with roasted pecans and a fresh sprig of fresh mint. Finish with a scoop of butter pecan ice cream.