Bloom the gelatin according to the package instructions. In a saucepan over medium heat, combine the strong brewed espresso with brown sugar, cinnamon, cloves, and nutmeg. Stir until the sugar dissolves, then remove from heat and mix in the melted white chocolate. Allow the mixture to cool to room temperature.

In a mixing bowl, combine the mascarpone cheese and heavy cream. Using an electric mixer, beat on medium speed until soft peaks form, about 3-5 minutes. Set aside gently.

Gradually fold the cooled espresso mixture into the whipped cream, preserving the airiness.

In a separate bowl, mix the gingerbread cookie dough ingredients until combined. Roll out the dough to about ¼-inch thickness and cut out shapes slightly larger than your dome molds.

Preheat the oven to 350°F (175°C). Place the cookie rounds on a baking sheet and bake for 8-10 minutes. Allow to cool completely.

Spoon the mousse into the silicone molds, fill halfway, press a cookie round into each mold, and freeze overnight.

Prepare the mirror glaze, heat to around 90°F (32°C), pour over the frozen mousse domes, and let excess drip off.