In a medium mixing bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.

In mixer bowl, beat butter and brown sugar for 3 minutes. Add molasses, and beat until combined. Add in egg, and beat another 3- 4 minutes, scraping bowl frequently.

Stir in dry ingredients, and mix just until combined.

Cover tightly, and refrigerate for at least 2 hours.

Line baking sheet with parchment, and preheat oven to 350 degrees F.

Make very small (3/4 inch) dough balls, and roll in 1/3 cup granulated sugar. Place balls 1 inch apart on prepared baking sheets.

Bake at 350 degrees for 8-10 minutes. As soon as they come out of the oven, use a small glass to make a slight indentation in the top of each one. Cool in pan for 3 minutes, and then transfer to a wire rack to cool completely.

In small double boiler or microwave, heat 1 cup white chocolate chips, 4 teaspoons cream, 1 teaspoon molasses, and 1/8 teaspoon ground cinnamon until completely melted and smooth. Scoop half teaspoonsful into the indent of each cookie. Allow to set for 30 minutes.

In small double boiler or microwave, heat 1/3 cup white chocolate chips with 2 teaspoons cream until completely melted and smooth. Carefully drizzle over cookies, and allow to set for 30 minutes.