Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper or silpat mats and set aside.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg, all spice and cloves and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes. Do not skip this step.
Add in the egg, vanilla, buttermilk (or vegan buttermilk) and warm water and mix until the ingredients are fully incorporated.
Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 7-8 until the cookies set around the edges and are just set on top.
Allow the cookies to cool on the baking sheets for 5 minutes then transfer to wire racks to cool completely for filling.
While they're cooling, make the frosting (if you're making homemade). In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, cinnamon and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smooth.