In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until creamy and well-combined.

Add in the molasses, vanilla extract, ground ginger, ground cinnamon, ground cloves, and cayenne pepper. Mix until combined.

Crack the egg into the mixture and stir well until smooth.

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

Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days.

Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.

Scoop about 1 ½ tablespoons of dough, roll into balls, and roll each in sugar. Place 2 inches apart on the prepared sheets.

Bake for about 10 minutes or until lightly golden around the edges, then let cool on baking sheets for a few minutes.

While the cookies cool, melt the white chocolate in a microwave-safe bowl in short intervals to avoid burning, then let cool slightly.

In a mixing bowl, beat the softened butter until creamy. Add the melted chocolate, powdered sugar, vanilla extract, and salt. Mix until smooth.

Once cooled, assemble the cookies by scooping 1 tablespoon of filling onto the bottom of one cookie, topping it with another cookie, and pressing gently to create a sandwich.