Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Beat in the egg and molasses until well combined.

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

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

Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are firm. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a saucepan over medium heat, melt the granulated sugar, stirring constantly until it turns a deep amber color.

Once the sugar is melted, add the butter and stir until melted and combined.

Slowly pour in the heavy cream while stirring, being careful as it may bubble up.

Remove from heat and stir in the sea salt. Let cool to room temperature.

Once the cookies are completely cool, spread a generous amount of salted caramel filling on the flat side of one cookie.

Top with another cookie, flat side down, to create a sandwich. Repeat with remaining cookies.

Drizzle any remaining salted caramel over the assembled pies if desired.