In a large mixing bowl, whisk together the flour and the next 7 ingredients (through the cloves) until well-combined. Put the sugar and softened butter in the bowl of a stand mixer and beat with a paddle attachment until light and fluffy, about 5 minutes. Add the molasses, egg, and vanilla and continue to mix until combined, 2 minutes more.

With the mixer on low speed, slowly add the dry ingredients and beat on low speed until well-blended. Divide the dough in half, forming each into a ball. Wrap each ball of dough in plastic wrap, flatten the dough into a disc and refrigerate the discs of dough for one hour.

Preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to about 1/4-inch thickness. Cut our shapes from the dough, re-rolling the scraps up to 2 times, and place the cut-out cookies on one of the prepared baking sheets. Repeat with the second disc of dough. You should get about 1 dozen cookies from each disc of dough.

Bake the cookies in the preheated oven for 8-10 minutes. The cookies will look puffed up when ready, but will still be quite soft in the middle. Allow cookies to cool on the baking sheets for 15 minutes before transferring them to a cooling rack to finish cooling. Once cookies have cooled to room temperature, spread raspberry jam on half of the cookies and top these with the remaining cookie cut-outs.