Preheat your oven to 350°F (175°C). Grease three 6-inch cake pans with non-stick spray and line the bottoms with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves for 1-2 minutes.

Cream the softened butter, granulated sugar, and light brown sugar on medium speed for 3-4 minutes until light and fluffy.

Add the room temperature eggs, vanilla extract, and molasses to the cream mixture and mix on low speed until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.

Divide the batter evenly among the prepared cake pans and bake for 28-30 minutes, until a toothpick comes out clean.

Let the cakes cool in the pans for 2 minutes, then invert onto a wire rack to cool completely.

For the caramel drizzle, melt granulated sugar in a saucepan until golden. Add butter and cream, stirring until smooth. Cool slightly and add a pinch of salt.

Whip softened butter until light and fluffy, then add cream cheese and melted chocolate, mixing until combined. Gradually add powdered sugar until the frosting is thick and fluffy.

On a serving plate, place one layer of cake, frost generously, add the second layer and repeat. Chill briefly for stability, then apply a crumb coat around the entire cake and chill again for 30 minutes.

Finally, smooth a coat of frosting over the cake and drizzle the cooled caramel around the edges. Decorate as desired.