Pour the juiced apples through a chinois or fine-mesh sieve into a medium saucepan. Bring to a simmer over medium heat. Keep hot until ready to serve.
Add the heavy cream to the bowl of a stand mixer fitted with a whip attachment. Add the powdered sugar, cinnamon and ginger and whip until it holds hard peaks.
Add 2 ounces cognac to the bottom of each of two rocks glasses. Carefully ladle and evenly divide the warmed apple juice into each glass. Very generously dollop each cocktail with the whipped cream and serve.