In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, allspice and cloves until blended. In another large bowl beat butter and sugar with electric mixer until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low and gradually add flour mixture, beating until well blended. Divide dough in thirds. Shape each into a ball and flatten to a 3 cm-thick round. Wrap in plastic wrap and refrigerate 1 hour or until firm enough to roll. Heat oven to 190ºC . Have cookie sheets ready. On a lightly floured surface roll one third of the dough at a time (keep remainder refrigerated) to 1 cm thickness. Cut dough in desired shapes with floured 8 cm cookie cutters. Place 3 cm apart on ungreased cookie sheets. (Chill and reroll scraps.) Bake about dozen minutes or until cookies are golden on undersides and edges are just starting to brown. Cool completely on sheet on wire rack. Ice and decorate as desired. Let stand until icing hardens, about 2 hours