Preheat your oven to 350°F (175°C).

In a bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set this aside.

In another larger bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the molasses, egg, and vanilla extract into the butter and sugar mixture. Mix well until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Using a cookie scoop or tablespoon, drop dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes or until the edges are slightly crisp and the centers look set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

In a mixing bowl, whip the heavy cream with an electric mixer until it starts to thicken.

Add powdered sugar and vanilla extract, and continue whisking until stiff peaks form.

Once the cookies are completely cool, spoon or pipe the cream filling onto the bottom of one cookie. Top with another cookie to create a sandwich. Repeat until all cookies are filled.