Preheat oven to 350°F.

Line a standard size half sheet pan (approximately 12 x 18 x 1 inches) with parchment paper and spray with cooking spray. Ensure that the parchment paper extends about two inches longer on the each end.

In a small bowl combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt. Set aside.

Add the eggs and brown sugar to the bowl of an electric mixer fitted with a paddle. Beat on high speed for 4-6 minutes or until light and fluffy.

Slowly mix in the molasses, melted butter, and vanilla extract.

Reduce the speed to low and gradually add the flour mixture until just incorporated, being careful not to over-mix.

Pour the batter into the prepared pan and spread out evenly with a spatula.

Place the cake into the oven and bake for 9 to 11 minutes, or until the middle of the cake springs back when lightly touched.

Remove the cake from the oven and fold one end of the parchment over the cake and roll up. Place the rolled cake on a cooling rack and cool completely, about an hour.

In the bowl of an electric mixer fitted with a paddle, beat the rum and cream cheese together on high speed until soft and smooth. Reduce the speed and mix in the powdered sugar.

Add the heavy cream a little at a time until you reach a medium stiffness that can still easily be spread.

Unroll the cooled cake and spread half of the frosting over the cake, then re-roll it back up. Transfer to a serving plate.

Cover the outside of the cake with the remaining frosting and using a fork, drag along the icing to create a bark-like appearance.

To decorate, sprinkle with cinnamon sugar and add cranberries, rosemary and pinecones where desired.