Pre-heat oven to 350°F and line 2 sheet pans with bakers's paper.
In a bowl sift together flour, baking powder, baking soda, salt, allspice, mace, cinnamon, cloves and fresh nutmeg.
Use a Kitchen-Aid with a paddle. Beat sugar and butter until fluffy about 2-3 minutes. Add egg, Captian Morgan's Rum, Blackstrap Molasses and beat at low-speed for 3-4 minutes.
Add dry ingredients in small amounts until flour has been incorporated and mix until batter is smooth.
Roll cookie dough into a ball, place in a bowl, cover with plastic and chill for 1 hour.
Use a 2-ounce scoop for uniform size. Roll dough in the palm of your hand to form a ball. Place on sheet pans about 2 inches apart. Slightly flatten cookies. Place walnut pieces on cookies and dust with a little fine sugar.
Bake cookies at 350 F for 8-10 minutes.
Chef's Note: You can substitute Splenda Brown Sugar for the brown sugar.