Combine flour, baking powder, cinnamon, ginger, cloves and grated nutmeg in a medium bowl. Mix briefly to incorporate and set aside.
In a bowl of an electric mixer fitted with a paddle attachment, combine the sugar, butter, cream cheese and salt. Beat on medium speed until light and fluffy, about 2-3 minutes. Add the egg making sure the egg is fully incorporated into the butter/cream cheese mixture. Reduce the mixer speed to slow and stir in the vanilla extract. Add the flour all at once and mixed until just incorporated. Spread a layer of plastic wrap on your counter or over a flat surface. Dump the dough onto the plastic wrap and gather into a rough cylinder. The dough will be very soft and sticky. Wrap the dough in plastic wrap and chill in the refrigerator for about 8 hours. Alternatively, you can speed up the chilling time by placing it in the freezer for about 3 hours.
Preheat oven to 375 degrees F (190 degrees C) and line 2 cookie sheets with parchment paper and set aside.
Remove the dough from the refrigerator (or freezer).Unwrap the dough and cut it into thirds. Place one third of the dough onto a lightly floured surface. Re-wrap the rest of the dough and place in the refrigerator to chill until ready to use. Roll out the dough to about 1/8 inch thickness.
Cut into round shapes with a lightly floured cookie cutter. Cut a smaller round in the middle and place cookies 1 inch apart onto prepared cookie sheets.
Gather the remaining dough, pat it down and re-roll. Repeat step 5.
Place cookie sheet in the oven and bake for 8 to 12 minutes or until a very light and golden brown, turning the pan mid-way through for even baking.
Remove cookie sheet from oven and allow the cookies to cool for about 5 minutes on the cookie sheet. Transfer cookies to a wire rack and allow to cool completely before adding the coquito topping.