In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.

Add the molasses, eggs, and vanilla extract. Mix until combined, scraping down the sides of the bowl as needed.

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

Gradually add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

Cover and refrigerate the dough for 30 minutes.

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

Scoop approximately 1/4 cup of dough per cookie onto the prepared baking sheets, leaving about 3 inches between cookies. Gently flatten each mound into a thick disc.

Bake for approximately 12–15 minutes, or until the edges are set and the centers are cooked through but still soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, mixing on low speed until incorporated.

Add the vanilla extract and a pinch of salt.

Beat for 1–2 minutes until smooth and fluffy.

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves.

Remove from the heat and allow the syrup to cool slightly.

Add the cranberries and stir gently to coat.

Remove the cranberries with a slotted spoon and place on a wire rack. Let them dry until tacky, approximately 45–60 minutes.

Roll the cranberries in the remaining 1/2 cup sugar and allow them to dry.