Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.

In a large bowl, cream softened butter and brown sugar until fluffy. Beat in molasses, egg, and vanilla.

Gradually mix dry ingredients into the wet mixture just until combined. Cover dough and chill for at least 1 hour.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop chilled dough into balls. Roll heavily in coarse sparkling sugar.

Place on baking sheets 2 inches apart. Bake 10-12 minutes until set but still soft in centers. Cool on pan 5 minutes, then transfer to wire rack to cool completely.

To make filling: Beat cream cheese and butter until smooth. Slowly beat in powdered sugar and vanilla until fluffy.

To assemble: Spread filling on the flat side of half the cookies. Drizzle caramel over the filling. Sandwich with remaining cookies.

Store assembled cookies in the refrigerator.