In a large bowl, cream the butter, add the sugar, and beat until smooth and creamy. Add the eggs, molasses, orange juice, and ginger, beating after each addition until evenly mixed.

Meanwhile in a medium bowl, sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Gradually add flour mixture to butter mixture, mixing well after each addition.

Cover two cookie pans with parchment paper or a baking sheet liner. Roll the dough into teaspoon-sized balls and drop them onto the cookie pan about 1 1/2 inches apart. Gently pat down each ball so they flatten slightly. Bake at 350 degrees for 13 to 16 minutes or until crisp.

For the s'mores: Line up 16 gingersnaps in pairs so that half of them have the flat side facing up. Roast the marshmallows until they are golden brown and gooey or melting. Place one marshmallow on each flat-side-up gingersnap. Gently press several blueberries into the marshmallows, then a banana slice. Top each with the second gingersnap and gently press again so that the s’more sticks together. Serve immediately.