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Preheat oven to 375°F.
In a large mixing bowl, beat butter and sugars together until fluffy.
Add molasses and vanilla and beat again.
Add eggs and mix until uniform.
Add flour, ginger, cinnamon, cloves, and baking soda. Beat until dough is formed.
Using a 2-tablespoon cookie scoop, form balls of dough and place them on a greased baking sheet.
Using a greased bowl, flatten the balls of dough slightly.
Bake for 8 to 10 minutes. Allow cookies to cool completely before assembling.
Put sugar and water in a medium saucepan over medium heat. Cook slowly until sugar is melted.
Stir often to avoid burning it.
Allow to cook slowly until mixture turns an amber color. This could take up to 8 to 12 minutes.
Add heavy whipping cream, stirring continuously.
Add butter and stir until melted.
Remove from heat and allow to cool. Caramel sauce will thicken as it cools. Once cooled, transfer into a piping bag or small Ziploc baggies, cutting off a small corner.
In a large mixing bowl, beat butter until fluffy.
Add powdered sugar one cup at a time, beating until completely mixed in.
Add vanilla and 2 tablespoons of the salted caramel made above.
Spread a layer of buttercream on a cooled cookie.
Pipe caramel over top from baggie.
Finish sandwich with another gingerbread cookie.
Continue for the remainder of your cookies.