Preheat oven to 375.
Line baking sheet with parchment paper.
Cream together the butter, sugar and brown sugar until creamy.
Beat in the egg, vanilla, and honey.
In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
Drop 2 tbsp dough balls onto the prepared baking sheet about 2" inches apart.
Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
Allow to cool on sheet for 10 minutes before transfering to a cooling rack.
In a small bowl, dissolve the salt in hot water and allow to cool.
Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
Mix on high until fluffy.
Add in the cooled salt water and mix well.
Spread filling on flat side of one cookie and top with the flat side of another cookie.