Preheat oven to 375º. Place Fillo shells on a rimmed baking sheet.
In a saucepan, combine cranberries, brown sugar, orange juice, orange zest, cinnamon, and ginger. Bring the mixture to a boil, stirring often.
Reduce heat and simmer until mixture has thickened slightly, about 5 minutes. Remove from heat.
Gently stir in butter until melted. Stir in pecans, reserving a tablespoon for decoration if desired. Divide the mixture evenly among the 30 Mini Fillo Shells.
Bake 5 minutes until shells are crisp. Remove from oven and cool to room temperature. Serve with a swirl of whipped cream and a sprinkle of finely chopped pecans, optional.