Preheat your oven to 350°F (175°C).

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Slowly add the molasses to the mixture, mixing well until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves.

Gradually add the dry mixture into the wet ingredients and mix until just combined.

Drop rounded tablespoons of the dough onto a lined baking sheet, leaving space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly bronzed.

While the cookies cool, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.

Once the cookies are completely cool, spread a generous dollop of the cream topping on each cookie and sandwich them or serve them open-faced.