In a wide, shallow bowl, combine the cooled strong brewed coffee with a small pinch of cinnamon. Stir it well to ensure the spice is distributed. Set this aside near your assembly station. The coffee should be completely cool to prevent the cookies from dissolving too quickly when dipped.
In a large chilled mixing bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to overbeat it, as it can turn into butter. Once it is light and fluffy, set it aside in the refrigerator while you prepare the cheese base.
In another large bowl, beat the room temperature mascarpone cheese with the granulated sugar, molasses, alcohol-free vanilla extract, ground ginger, ground cinnamon, and ground cloves. Mix on medium speed until the mixture is smooth and the spices are evenly incorporated. The molasses will give the cream a beautiful light caramel hue.
Gently fold the whipped cream into the mascarpone mixture using a spatula. Use a slow, circular motion to keep as much air in the mixture as possible. This ensures your Gingerbread Tiramisu remains light and airy rather than dense.
Briefly dip each gingerbread cookie into the coffee mixture. You only need about one to two seconds per side. Place a layer of the dipped cookies into the bottom of an 8×8 inch glass dish. Spread half of the spiced mascarpone cream over the cookies, smoothing it out with a spoon or offset spatula.
Add a second layer of dipped gingerbread cookies on top of the cream. Finish with the remaining mascarpone mixture. Spread it evenly to the edges of the dish. Cover the dish with plastic wrap and refrigerate for at least 6 hours, though overnight is best for the flavors to meld and the cookies to soften.
Just before serving, use a fine mesh sieve to dust the top of the dessert generously with cocoa powder. You can also add a few crushed gingerbread crumbs or a sprinkle of cinnamon for a decorative festive touch.
