Heat the oven to 220C/fan 200C/gas 7. Mix together the mincemeat, stem ginger, orange zest, cranberries, cherries and whisky. Divide the mixture equally between the mince pie cases. Roll out the remaining pastry onto a lightly floured worksurface and cut out different sized stars for the pastry lids. Chill these and the mince pies while you make the crumble.