This recipe uses about half of a full 9-inch pie crust. Drain the syrup from peaches into a cup; set aside. Chop peaches.
Arrange eight 1 1/2-ounce ramekins in a baking pan; spray lightly with butter-flavored cooking spray. Spoon a few teaspoons of the chopped peaches into each ramekin. In a saucepan, combine 1/2 cup of the syrup with sugars, lemon juice, spices, salt, butter, and corn syrup; blend well. Place saucepan over medium heat and cook, stirring constantly, until thickened and bubbly.
Spoon about 2 to 3 teaspoons of the hot mixture into each ramekin.
Roll out pie pastry; cut out with small round or decorative cutters ( 1 1/2 to 2-inch). Sprinkle a little cinnamon sugar over each little crust. Bake for about 20 minutes, or until lightly browned. Serve with a small dish of Spiced Whipped Cream. Makes 8 appetizer-sized peach cobblers.