In a large mixing bowl or the bowl of a stand mixer, whip the cream on medium-high speed until soft peaks form.

In a separate medium bowl, mix together cream cheese, dark brown sugar, confectioner’s sugar, molasses, vanilla bean paste, ground ginger, ground cinnamon, ground nutmeg, ground cloves, ground allspice, and kosher salt until smooth and creamy.

With a rubber spatula, gently fold the whipped cream into the cream cheese mixture.

Refrigerate at least 2 hours, or until ready to serve. Re-whip with a hand mixer or immersion blender before serving.

Garnish with Christmas sprinkles or gingerbread cookies. Serve with additional gingerbread cookies, ginger snaps, graham crackers, or sliced fresh fruit.

Store leftover gingerbread dip in an airtight container in the refrigerator for up to 3 days.