Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.

In the bowl of a stand mixer with paddle attachment, beat softened butter and brown sugar until light and fluffy.

Beat in the egg and molasses, scraping down sides as needed.

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

Shape dough into 1-inch balls, roll in granulated sugar, and place on baking sheet.

Flatten slightly and bake for 8-10 minutes. Cool completely on wire rack.

To make filling, beat softened butter and almond extract until smooth. Mix in confectioners' sugar and marshmallow creme until fluffy.

Spread filling on the bottoms of half the cookies and top with remaining cookies to make sandwiches.