1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the vanilla extract, ground cinnamon, ground cloves, and salt, mixing until well combined.
4. Gradually add the flour, mixing until just combined. Stir in the chopped walnuts.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheets, spacing them about 2 inches apart.
6. Flatten each ball slightly with the bottom of a glass or your palm.
7. Bake for 12-15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
8. For the filling, beat the cream cheese, honey, lemon zest, and powdered sugar in a bowl until smooth and creamy.
9. Once the cookies are cool, spread a generous amount of the cream cheese filling on the flat side of one cookie and top with another to create a sandwich.

Patience is key here, much like the lessons I learned in my grandmother’s kitchen. Let the cookies cool completely to ensure the filling doesn’t melt away, keeping your sandwiches neat and delicious.