Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, grease with butter or cooking spray. Or you can divide the batter evenly among 32-36 cupcake tins lined with paper liner, filling them 1/2 way full.In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla and molasses until combined. Add the eggs, 1 at a time, beating until combined. Add the water/milk, alternating with the flour mixture until everything is combined. Divide the batter evenly among the prepared cake pans. Bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes and then turn the cakes out onto wire racks to cool completely before frosting. Bake cupcakes, and bake for 18-20 minutes.Meanwhile, make the buttercream. In a large pot, cook the sugar over medium heat, stirring constantly with a heat-proof rubber spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and add 4 tablespoons butter, whisking until combined. The caramel will bubble and begin to harden, just keep stirring. Slowly add the cream, whisking until combined. Return the pot to the heat and, cook the mixture over moderate heat, stirring until the caramel has thickened, 3-5 minutes. Remove from the heat and let cool.Using an electric mixer beat together the cream cheese and remaining 2 sticks butter until the mixture is light and fluffy. Add the powdered sugar, vanilla and 1/2 cup of the cooled caramel sauce. Beat another 2-3 minutes or until the frosting is light and fluffy.To assemble, place one layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with buttercream. Place the second layer on top, rounded side up, and spread with more buttercream. Add the third cake layer and cover the top and sides of the cake with the remaining buttercream. If making cupcakes, spread the buttercream evenly over top the cupcakes. Cover the cake and chill in the fridge until ready to serve. Decorate as desired with gingerbread men and rosemary. Bring to room temperature 30 minutes prior to serving. Enjoy!