Preheat oven to 350 F.

In a large mixing bowl whisk the flour, baking soda, espresso powder, ground ginger, cinnamon, cloves, nutmeg and salt until well combined. Set aside for now.

In a large bowl cream together butter, brown sugar and sugar until smooth and well combined.

Add the molasses, vanilla extract, and egg to the butter and sugars. Mix again on medium speed for an additional minute. Until smooth and well combined.

Mix the dry ingredients into the wet until just combined.

Scoop out into 12 cookie balls onto a parchment lined baking sheet about 2 inches apart. I bake 8 cookies on a half sheet pan.

Bake for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.

While the cookies cool, make the espresso buttercream. In a large bowl, combine butter, powdered sugar, and espresso powder. Beat until well combined and fluffy. Add in heavy cream 1 tablespoon at a time until desired texture is achieved.

Once the cookies have fully cooled pipe or spread espresso buttercream onto the flat side of 6 of the cookies. Top each sandwich with another unfrosted cookie and enjoy!