Preheat your oven to 350°F (175°C) while greasing two regular-sized muffin tins.

In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.

In a stand mixer, combine butter, molasses, and brown sugar, then beat until pale and fluffy. Add the egg and mix well.

Gradually mix in the dry ingredients until just combined. Press gently into greased muffin tins to form cup shapes.

Bake for 9-10 minutes, then press the centers down after baking to create a well for the filling.

Let the cookie cups cool for about 10 minutes before transferring to a wire rack.

In a chilled bowl, whip heavy cream until stiff peaks form. In another bowl, blend cream cheese and sugar until smooth.

Gradually mix in eggnog, nutmeg, and cinnamon, then gently fold in the whipped cream.

Once cooled, pipe or scoop the filling into the cookie cups and refrigerate for about 2 hours to set.

Serve chilled, ideally within 2-3 days.