To make the gingerbread men, mix shortening with an electric mixer for 30 seconds. Add granulated sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Mix until combined. Then, beat in molasses, egg, and the vinegar until mixed well. Add the flour in batches. Divide dough in half. Wrap each half in plastic wrap and allow to chill in the fridge for 3 hours or the freezer for 45 minutes.
Preheat oven to 375 F. Prepare baking sheets with parchment paper. Roll out one cookie dough half on a lightly floured surface until about ⅛" thick. Use a small gingerbread cookie cutter to cut-out cookies. Place on baking sheet.
Bake for 5 to 6 minutes or until set. Cool on cookie sheet for a minute and transfer to a wire rack to allow cookies to cool.
To make the cream cheese icing, mix the butter and cream cheese with an electric mixer. Add in the vanilla and combine. Add in the powdered sugar ½ cup at a time to desired consistency.
Spread a layer of the cream cheese icing on the bottom of a gingerbread cookie and stick another cookie to it. Repeat until all cookies have been paired up. Put remaining icing in a piping bag and ice details on each gingerbread man cookie if desired.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2012/12/two-mini-gingerbread-men-with-cream-cheese-icing/