For the Cookies:

1. In a large bowl, whisk together the flour, espresso, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt. Set aside.
2. In a medium bowl, stir the molasses and hot water together until combined. Let it cool slightly. Next, add the sugar and olive oil to the molasses/water mixture and whisk. Add in the egg and whisk until combined.
3. Pour the wet ingredients into the flour/spice mixture and mix until combined.
4. Cover the dough and chill in the refrigerator for 1 hour and up to 24 hours.
5. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.
6. Scoop 1 Tablespoon portions of batter onto prepared baking sheets about 2 inches apart.
7. Bake for 11-13 minutes or until the edges are set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.

For the Filling:

1. In a medium bowl, combine all ingredients and beat on medium speed until well combined and smooth.
2. Drop about 1 ½ – 2 tablespoons of filling on the bottom (flat) side of one cookie. Top with another cookie and gently press until the filling reaches the edge of the cookies.