Heat oven to 350F (176C). Line two baking sheets with parchment paper; set aside.
Cream together butter and sugar in a large bowl with a hand mixer until light and fluffy, about 2 minutes. Add egg followed by vanilla; beat until combined.
Whisk together oats, flour, salt, baking soda, baking powder, cinnamon, clove, nutmeg, dried cherries and dark chocolate in a large bowl.
Add dry ingredients into wet and mix until combined, scraping bowl as needed.
Using a ¼ cup/2oz/60ml) scoop, portion six cookies onto each baking sheet, leaving 2-inches (5cm) in between. Bake until golden brown around edges, about 15 to 17 minutes, switching sheets halfway. Cool cookies for 5 minutes on sheets. Transfer to a cooling rack to cool completely.
Once cool, scoop ice cream onto six cookies. Sandwich with remaining cookies. Serve immediately or wrap individually and store in freezer.