Preheat oven to 350 F°. Grease and flour two 3.5-inch soufflé ramekins and set aside.

In a small, heat-proof bowl, combine 2 tablespoons butterscotch chips with the water and microwave for 30 second bursts until melted and smooth. Set aside.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon; set aside. In a large mixing bowl, mix together the shortening, granulated sugar and brown sugar. It should look like coarse sand. Stir in the melted butterscotch from earlier, and beat in the egg and vanilla extract. Add the dry ingredients and buttermilk, alternating between the two, starting and ending with the dry. On the last batch of dry ingredients, add the remaining butterscotch chips to the dry mixture and toss to coat, then add to the batter. Fold until just combined. Divide evenly between the prepared ramekins. Place on a baking sheet and bake until golden brown and a toothpick, inserted in the middle, comes out clean, about 18 to 20 minutes. Remove from the oven and let cool slightly.

Meanwhile, to make the sauce, combine the butter, sugar, salt and cream in a small saucepan. Set over medium heat and cook, stirring often, until melted through and well combined. Bring to a boil and cook, untouched, for 3 to 4 minutes. Remove from the heat and stir in the vanilla or bourbon. Set aside to cool slightly and thicken a bit.

Serve the cakes warm with a scoop of vanilla ice cream on top and a generous drizzle of the butterscotch sauce! Enjoy!