Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a bowl whisk together the flour, ginger, baking soda, cinnamon and allspice.
In the bowl of a stand mixer or using a handheld mixer beat the butter with the brown sugar until well creamed.
Add the egg yolks and molasses and mix well scraping down the sides of the bowl a few times.
Add the flour mixture and mix on low speed until the dough comes together.
Wrap the dough in plastic wrap and place in the fridge for at least 30 minutes.
Half the dough into two chunks and roll each out to about 1/4 inch thick. use a sprinkle of flour if the dough becomes sticky.
Using a 2 3/4 inch cookie cutter, cut out circles and place about an inch apart from each other on the prepared baking pan.
Repeat with the remaining scraps of dough until all of the dough is gone.
Bake the cookies in the oven for 12 minutes.
When the cookies come out of the oven immediately cut out the gingerbread man shape in the center of HALF of the cookies. The other half need to stay as circles. Keep the small gingerbread man shapes for extra cookie treats.
Once the cookies are cool spread some strawberry or raspberry jam on the full circle cookies and then place the cookies with the gingerbread man cutout on top like a sandwich.
Take the cream off the heat and add the white chocolate stirring or whisking slowly until the chocolate has melted. Add the butter and whisk until the ganache is smooth
Using a piping bag or carefully with a spoon, fill the gingerbread man hole in with some of the ganache.
Dust with powdered sugar or drizzle with chocolate if desired.
While the cookies are baking make the ganache by warming the cream in a small pot until bubbles appear around the edge.