Preheat the oven to 350°F and line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, mix butter and brown sugar until light and fluffy.
Beat in the egg, followed by the molasses.
Gradually add the prepared dry ingredients into the molasses mixture. Mix until the ingredients are well combined and no lumps remain.
Using a 2-tablespoon cookie scoop, drop dough portions onto the lined baking sheets. Gently flatten each dough ball into a flat disk shape approximately 3 inches in diameter.
Using two spoons (this will keep your hands from getting sticky), add about 1 tablespoon of marshmallow fluff to the center of each disk of dough. Alternatively, you can pipe dollops of fluff using a piping bag.
Fold the dough up around the marshmallow fluff, ensuring the fluff is completely covered, and form a ball. Place each formed ball on the lined baking sheets.
Bake the cookies for 10-12 minutes, or until the edges are brown. Watch the cookies carefully so that the marshmallow does not burn.
Let the cookies rest for 10-15 minutes before serving.