Preheat oven to 350ºF. Line a 9-inch square baking pan with a piece of parchment paper that is 9-inches by 12-inches, so that the paper hangs over on two opposite sides. After baking, you can lift the gingerbread out of the pan before frosting to make cutting easier.

In a large bowl, use an electric mixer to beat together the butter, brown sugar, molasses, syrup, and vanilla until smooth and creamy. In a medium bowl, whisk together: flour, almond flour, cinnamon, baking soda, ginger, salt, cloves, and nutmeg. Add dry ingredients to the wet ingredients and mix until combined. This is a thick, dense dough. Press dough into prepared pan with fingers or the bottom of a metal measuring cup. Bake for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean. The gingerbread should be slightly tender to the touch still. Remove from oven and let cool in pan.

To make the cream cheese frosting, beat together with an electric mixer the cream cheese, powdered sugar, and vanilla.

When gingerbread has cooled completely, use the parchment paper to lift it out of the baking pan. Spread frosting on top and cut into squares. Frosting will be loose at first, but after spreading on the bars, it will set after several hours uncovered.