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1
Combine flour, baking powder, salt, cinnamon, allspice and cloves in bowl; set aside.
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2
Combine sugar and 1/2 cup butter in bowl; beat at medium speed, scraping bowl often, until creamy.
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3
Add egg, whipping cream and 1 teaspoon vanilla; continue beating until well mixed.
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4
Add flour mixture gradually, beating at low speed after each addition.
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5
Divide dough in half.
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6
Shape each half into a ball; flatten slightly.
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7
Wrap each in plastic food wrap; chill at least 2 hours or overnight until firm.
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8
Heat oven to 400F.
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9
Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness.
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10
Cut with 3-inch heart-shaped cookie cutter.
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11
Place 1 inch apart onto large ungreased cookie sheets.
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12
Bake 5-8 minutes or until edges are lightly browned and center is set.
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13
Cool 1 minute on cookie sheets; remove to cooling rack.
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14
Cool completely.
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15
Combine powdered sugar, 1/2 cup butter and 2 teaspoons vanilla in bowl; beat at low speed, adding enough milk for desired frosting consistency.
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16
Reserve 1/4 cup frosting.
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17
Add melted chocolate to remaining frosting; continue beating until well mixed.
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18
Frost cooled cookies.
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19
Set 2 pretzels on top of heart to form antlers.
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20
Create 2 eyes using reserved white frosting; top with brown candy-coated chocolate piece.
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21
Place red gumdrop onto frosting for nose, cut-side down.
