Begin by preheating your oven to 350 degrees F. Spray the inside of the gingerbread cake pan with baking spray. Set aside.
In a large bowl, sift together the flour, baking soda, cinnamon, ginger, clove, nutmeg, and salt. Set aside.
In the bowl of a stand mixer with a paddle attachment, cream together the sugar and butter. Beat in the eggs one at a time; then mix in the molasses.
Add half of the dry ingredients to the creamed butter and begin to incorporate them. Then, add the hot brewed coffee. Finally, mix in the other half of the dry ingredients until just combined. Pour into the prepared pan.
Bake for 60-65 minutes or until a wood skewer inserted near the center comes out clean. Allow the cake to cool in the pan for about 20 minutes. Then, invert the pan onto a wire rack. Gently remove the cake from the pan and allow to cool completely.
Once cool, level off the bottom of the cake with a serrated knife. Decorate with cream cheese frosting (tinted green), sugared cranberries, holiday frosting decorations, and a dusting of powdered sugar.
Serve with additional cream cheese frosting, if desired.