Cream butter in a large mixing bowl; gradually add sugar, beating well. Beat in eggs and vanilla, mixing well.
Sift together flour, baking powder, salt, nutmeg, and cloves 4 times. Stir into creamed mixture alternately with coffee, beginning and ending with flour mixture. Cover and chill overnight.
Divide dough into fourths. Work with one portion of dough at a time, keeping remaining dough chilled until ready to use. Roll to 1/3-inch thickness on a heavily floured surface. Cut with a clover leaf cutter.
Place 1 inch apart on lightly greased cookie sheets. Place 3 cinnamon candies in center of each cookie; place a cherry strip in center as a stem. Bake at 450° for 5 to 7 minutes. Remove from cookie sheets, and cool on wire racks. Repeat procedure with remaining dough.