Preheat the oven to 350°F (175°C).

In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.

In another large bowl, cream the softened butter and brown sugar until light and fluffy.

Add the molasses, egg, and vanilla extract to the butter mixture; beat until well combined.

Gradually add the dry ingredients to the wet mixture and mix until a dough forms.

Roll the dough into 1-inch balls, then roll each ball in granulated sugar.

Place the balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are set.

Remove from the oven and immediately press a chocolate kiss into the center of each cookie.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.