Bloom the gelatin in cold water for about 5 minutes until it softens.

In a saucepan over medium heat, combine espresso, brown sugar, cinnamon, cloves, and nutmeg, stirring until dissolved.

Remove from heat, add chopped white chocolate, and mix until melted.

Allow the mixture to cool slightly.

In a mixing bowl, whip together mascarpone cheese and heavy cream until soft peaks form.

Gently fold the cooled espresso mixture into the whipped cream without deflating the mousse.

Spoon the mousse mixture into dome molds, filling them about three-quarters full.

Press a round of gingerbread cookie into the mousse until well embedded.

Place the molds in the freezer for at least 6 hours or overnight to set.

Prepare the mirror glaze by combining water, sugar, and sweetened condensed milk in a saucepan; heat gently until fully combined.

Pour the warm mirror glaze over the domes, let excess drip off, and allow to set for about 10-15 minutes.

Transfer the domes to serving plates, optional dust with cocoa powder or sprinkle with edible glitter.