Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper, letting it overhang on the edges.

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, ground ginger, ground cloves, nutmeg, and salt. In a separate large bowl, beat the eggs and brown sugar until light and fluffy. Mix in the molasses, melted butter, and vanilla extract, then gradually add the dry ingredients.

Spread the batter evenly across the prepared pan. Bake for 9-11 minutes, or until the center of the cake springs back lightly when touched. Once done, remove it from the oven and prepare for rolling.

While the cake is still warm, carefully lift the parchment paper to roll the cake from one end to the other, creating a log shape. Set aside to cool completely at room temperature, wrapped in parchment.

In a mixing bowl, beat the cream cheese and spiced rum together until smooth. Gradually add in the powdered sugar, then pour in the heavy cream until the frosting reaches a fluffy consistency.

Unroll the cooled gingerbread cake carefully. Spread half of the frosting evenly onto the surface of the cake. Roll the cake back up tightly, seam side down on a serving plate.

Using the remaining frosting, cover the outside of the Yule Log, mimicking tree bark. Garnish with optional decorations for a festive touch.