Preheat oven to 350°F. Line cookie sheets with parchment paper.
In medium bowl, combine flour, ginger, cinnamon, salt, nutmeg and clove; set aside. In large bowl, beat butter and brown sugar until light and fluffy. Add 1 egg; mix well. Add vanilla and molasses; mix well. Add flour mixture; mix until blended.
Divide dough into 2 balls. On floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Using a Linzer Sandwich Cookie Cutter cut approximately 40 bottom cookies and 40 top cookies using insert. Reroll dough if necessary.
In small bowl, combine remaining egg with 1 tablespoon water; beat until smooth. Brush cookie tops with egg wash and sprinkle with sparkling sugar.
Bake 6-8 minutes or center of cookies are firm to the touch. Cool on pan 5 minutes. Remove to cooling gird and cool completely.
For filling, in large bowl beat cream cheese and caramel topping with electric mixer until light and fluffy. Gradually add confectioners’ sugar. Beat on high until smooth. Using spatula, ice bottom cookie with filling. Place top cookie on top and drizzle with caramel topping.