In a medium saucepan over low heat, melt the butter. Stir in the brown sugar, molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl and let cool to lukewarm. Beat in the egg.

In a medium bowl, whisk together the flour, baking powder, and baking soda. Add to the molasses mixture. The dough will be very soft and sticky but will firm up once it’s chilled. Divide the dough in half, pat each half into a thick rectangle, wrap well, and refrigerate for several hours.

Using a rolling pin with height guides, roll out the dough to 1/6” thickness. Cut shapes and transfer to a sheet pan for baking.

Position a rack in the center of the oven and heat the oven to 325°F Convection or 350°F. Prepare two 9-inch and two 6-inch round cake pans.

In a medium bowl, combine the dry ingredients. In a stand mixer, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, then increase mixer speed to high until batter is light and fluffy. Add the vanilla and beat for another minute.

Alternately add the flour mixture and buttermilk, beginning and ending with flour. Beat well after each addition. Spoon the batter into the pans.

Bake for 30 minutes, or until the cakes spring back when lightly touched. Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the Royal Icing: In a stand mixer, beat all ingredients together until the icing forms peaks. Let the icing set for at least an hour.

Decorate the cookies: Apply a thin bead of piping consistency icing to the perimeter of each cookie. Fill in with flood consistency icing. Let dry overnight before adding piped decorations.

Make the cream cheese frosting: In a stand mixer, beat the butter and cream cheese until fluffy. Beat in the vanilla and gradually beat in the sifted confectioners’ sugar until fluffy.

Level each cake layer as needed. Place one of the 9" cake layers on a turntable, pipe frosting, and top with the second layer. Apply a crumb coat and refrigerate until firm. Repeat with the 6" layers.

Frost the cakes with the final layer of frosting. Place the 6" cake on top of the 9" cake and refrigerate the assembled cake until firm. Arrange the iced cookies around the exterior of the cake layers.