Spray 8 (4 oz.) ramekins (each 2" deep) with baking or cooking spray; set aside. Put dates and water in a saucepan and bring to a boil over high heat; reduce heat to low and simmer for 5 min. Remove pan from heat; stir in soda and let stand for 20 min. In a medium mixing bowl, whisk together flour, baking powder, cinnamon and salt. In a large mixing bowl, use an electric mixer to beat 6 tbsp. butter, sugar and ½ cup brown sugar until light and fluffy. Beat in eggs one at a time until well combined. Add dry mixture a bit at a time just until flour is no longer visible. Stir in date mixture. Pour batter into prepared ramekins; set in a 9x13" baking pan. Pour hot water into baking dish around ramekins to reach halfway up the sides. Bake in a preheated 375° oven until a toothpick comes out clean with just a few moist crumbs (30-35 min.); remove dishes from water bath and cool for 20 min. on a wire rack. In a medium saucepan over medium heat, melt remaining butter and brown sugar; bring to a boil. Slowly whisk in cream; reduce heat to low and simmer until thickened (3-5 min.). Run a knife around the edge of the ramekins to loosen cakes; invert onto serving dishes. Serve with warm caramel sauce.