Peel and cut peaches. Place into a bowl with the whiskey, vanilla, cinnamon, and sugar. Cover with plastic wrap and allow to soak for at least an hour.
Prepare angel food cake according to box instructions.
Line 2-3 round cake pans with parchment paper. Evenly disperse the batter into the pans and bake accordingly.
Let cakes cool for 10 minutes and then flip pans to release cakes. Leave cakes to cool completely.
Drain the whiskey mixture from the sliced peaches. Transfer peaches to a sauce pan. Heat on medium heat until peaches soften and form a syrup like consistency. Add 1-2 tbsp of cornstarch to thicken the mixture into more of a compote. You want to make sure the peach compote is thick enough that it wont soak into the cake layers.
Place the compote in the fridge to chill. You want to make sure it is room temperature or cooler before you layer it with the whipped cream to avoid any chance of curdling.
Combine whipping cream, vanilla extract, and powdered sugar in a mixing bowl. Mix the ingredients together with the whisk attachment of a mixer. Beat on medium speed until thick and stiff peaks form when the mixture is lifted.
Place first layer of cake on a serving plate and evenly spread whipped cream on the edges and top. Place some of the peach compote on top of the whipped cream, keeping it about an inch away from the edges. I added a bit of whipped cream on top of the compote too, but this isn't necessary. Repeat until all layers are done.
Cut in and enjoy!