Preheat your oven to 350°F (175°C).

In a mixing bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt; whisk to blend.

In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the eggs, molasses, and vanilla extract; beat until well incorporated.

Gradually add the dry mixture to the wet ingredients, mixing until just combined; do not overmix.

Pour the batter into a greased and floured 8-inch square baking pan.

Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let it cool completely in the pan on a wire rack.

Whip the heavy cream and powdered sugar until stiff peaks form.

Once cooled, cut the gingerbread into small cubes.

Begin layering the cups: start with a layer of gingerbread, followed by whipped cream, and drizzle with caramel sauce; repeat the layers until filled.

Finish with a dollop of whipped cream and a drizzle of caramel on top.

Serve immediately or refrigerate for an hour before serving to let the layers settle slightly.