In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, ground cloves, nutmeg, and salt.

In a separate bowl, cream the softened unsalted butter with dark brown and granulated sugar until smooth and fluffy, about 2-3 minutes.

Add the egg, molasses, and vanilla extract to the butter mixture, blending thoroughly.

Gradually incorporate the dry ingredients into the wet mixture until just combined, forming your Festive Gingerbread dough.

Wrap the prepared dough tightly in plastic wrap and refrigerate it for at least 1 hour.

Once the dough has chilled, preheat your oven to 350°F (175°C).

Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness and use cookie cutters to cut out desired shapes.

Place the shaped cookies onto prepared baking sheets and bake for 8-10 minutes.

After baking, cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until completely smooth.

Spread a generous amount of cream cheese filling on the bottom side of half of the cooled cookies and top with the remaining cookies.

Consider dusting the assembled cookies with powdered sugar for extra holiday cheer and sweetness.