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

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

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

Beat in the egg and molasses, stopping to scrape down the sides of the bowl as needed.

Gradually add the dry ingredients to the molasses mixture. Mix until fully combined.

Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.

Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.

Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.

In a large bowl, cream the butter with an electric mixer on medium speed until the butter is light and fluffy, about 2 minutes.

Add in the almond extract and salt.

Add in the confectioners' sugar, about 0.5 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.

Once fully combined, fold the marshmallow creme into the frosting by hand.

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