Step 1: Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
3. Add the molasses, egg, and vanilla extract, mixing until fully combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.
5. Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 2: Shape and Bake the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Scoop the chilled dough into 1-inch balls (about 1 tablespoon each). Roll each ball in powdered sugar until fully coated.
3. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
4. Bake for 10-12 minutes, or until the edges are set and the tops are crackled. The centers should still be slightly soft.
5. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Vanilla Bean Frosting

1. In a medium bowl, beat the butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, mixing until smooth and fluffy.
3. Add the vanilla bean paste and heavy cream, beating until the frosting reaches a spreadable consistency. Adjust the cream as needed for your desired texture.

Step 4: Assemble the Cookie Sandwiches

1. Pair the cookies based on similar sizes and shapes.
2. Spread or pipe about 1 tablespoon of frosting onto the flat side of one cookie.
3. Top with another cookie, flat side down, and gently press to create a sandwich.
4. Repeat with the remaining cookies and frosting.