To make the brandy snaps melt the butter, golden syrup and brown sugar together in a saucepan until smooth. Remove from the heat and quickly stir in the cinnamon, ginger and flour. Drop tablespoonfuls of the mixture onto baking sheets lined with non-stick paper. Make sure that they are 6 cm apart from each other. Bake in the oven at 180`c for 7 or 8 minutes, or till golden brown and bubbling. Take the hot brandy snaps out of the oven and leave to sit for a minute before carefully wrapping them around the metal moulds. Leave the brandy snaps to cool down completely, for about 30 minutes to harden. Meanwhile prepare the orange cream filling. Place the orange zest, icing sugar and whipping the cream in a large bowl, and whip together. Just before the cream is fully whipped, add in the brandy and continue whipping till stiff. Place the orange cream in the fridge to chill while you remove the cooled brandy snaps off the metal moulds. When you are ready to fill the cinnamon brandy snaps, remove the orange cream filling from the fridge and place into a piping bag fitted with a star tube. Use to fill the brandy snaps at both ends and serve them immediately. Do not fill them in advance as they will go soft and soggy.