In a shallow dish, combine the cooled coffee and vanilla extract.
In a large chilled bowl, whip the heavy cream until stiff peaks form.
In a separate bowl, beat the softened mascarpone with powdered sugar, ground ginger, cinnamon, and cloves until smooth.
Gently fold the whipped cream into the mascarpone mixture until combined.
Quickly dip each gingerbread cookie into the coffee mixture for one second, being careful not to soak them.
Arrange a single layer of dipped cookies in a 9×9 inch baking dish.
Spread half of the cream mixture over the cookies.
Repeat the process with a second layer of cookies and the remaining cream.
Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Dust with cocoa powder or extra cookie crumbs just before serving.