Preheat oven to 350 degrees Fahrenheit and grease the bottom and sides of a 9-inch cast-iron skillet or 9-inch round baking pan with cooking spray or butter.
In a large bowl, whisk together the flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. Set aside.
Using a stand mixer or handheld mixer, cream butter and brown sugar together on medium until light and fluffy; about 2 to 3 minutes. Add the molasses, then the eggs one by one, then the vanilla and mix until well incorporated.
Turn mixer to low speed, slowly add the dry ingredients into the mixer until just combined.
Press the cookie dough into the prepared skillet. Sprinkle chocolate chips over evenly. Sprinkle half of the crushed graham crackers on top.
Bake for 16 to 18 minutes, until the top just begins to lightly brown. Remove from oven and top cookie with marshmallows and the rest of the graham crackers.
Turn the oven to broil. Return cookie pan back into the oven for another 1 to 2 minutes or until the marshmallows get lightly toasted and brown. Be sure to watch the marshmallows carefully so they do not burn too much as they can go from brown to burnt in a matter of seconds.
Remove from oven and let the cookie cool completely before serving.