Whisk flour, cinnamon, ground ginger, nutmeg, salt, cloves and baking soda together in a medium sized bowl. Set aside.

Whisk together brown sugar, melted butter, molasses and minced ginger in a separate large bowl. Whisk in egg, buttermilk and vanilla until combined. Add dry ingredients to the wet ingredients and mix with rubber spatula just until the dough comes together and flour is incorporated. Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 24 hours.

Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment paper. Roll dough into 1 tablespoon balls. Space dough evenly on prepared sheets, about 2 inches apart. Bake cookies on middle rack, 1 sheet at a time, until puffed and just set, about 10-12 minutes. Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely before moving on to frosting the cookies.

Using electric hand mixer, beat butter and powdered sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until smooth and creamy, then add marshmallow fluff. Mix until well incorporated. Beat in vanilla extract and pinch of salt.

Spoon 1 tablespoon frosting evenly onto flat sides of half the cookies. Top with the remaining cookies, bottom sides down. Dust with powdered sugar.