Preheat your oven to 350°F (175°C). Line and grease a 15x10-inch jelly roll pan with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt until well combined.

In a separate bowl, beat the eggs until frothy, then mix in the molasses, vegetable oil, and vanilla extract until smooth.

Gradually fold the dry ingredient mixture into the wet ingredients until just incorporated.

Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes until the cake springs back when lightly touched.

Allow the cake to cool for about 5 minutes. Invert it onto a powdered sugar-dusted kitchen towel and roll it up gently.

For the filling, beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar and heavy cream.

Once the cake is cool, unroll it and spread the cream cheese filling evenly over the surface of the cake, then roll it back up with the filling inside.

For the ganache, heat the heavy cream in a saucepan until it simmers, then stir in chocolate chips until melted and smooth.

Drizzle the ganache over the rolled cake, dust the top with powdered sugar, and decorate with fresh rosemary or holly leaves.