Cut the angel food cake into 1-inch squares, set aside. Cream the butter and sugar in a large bowl. Gradually add enough bourbon to make the mixture runny. Crush the gingersnaps in a food processor or in a sealed plastic bag using a mallet. Mix the gingersnap crumbs and pecans in a shallow bowl. Dip each cake cube into the bourbon mixture and roll in the gingersnap-pecan mixture. Place each cake in a mini muffin cup and store in an airtight container. Makes 30 cakes.