In a small bowl, mix together the molasses, brown sugar, baking soda, ginger, and cinnamon until well blended. Cover and refrigerate for at least 10 minutes. Add about a 1/4 cup of coffee to each cup, and then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of the top with coffee. Stir in half and half to taste, and then garnish with whipped cream and a light dusting of cloves.