Preheat oven to 350°F. Coat a 9 x 13-inch pan with nonstick spray.

Sift flour, cinnamon, cloves, ginger, salt, coriander and pepper together in a large bowl. In another bowl, whisk together sugar, oil, molasses and eggs until combined. Add egg mixture to dry ingredients and stir just until blended.

Stir together water, coffee and baking soda in a small bowl or cup. Add to batter in large bowl. Fold in fresh and crystallized ginger. Pour batter into prepared pan and bake 45 to 60 minutes or until a toothpick comes out clean. Cool in pan on a rack.

Purée blackberries in a blender or food processor. Strain in to a small bowl (there should be about 2 cups puree). Discard solids. Place sugar in a saucepan with 1/2 cup water and caramelize until lightly golden. Remove from heat and whisk in remaining water. Return to heat, stirring, until caramel dissolves. Remove from heat and add 1 1/2 to 2 cups berry purée. Add lemon juice and kirsch to taste. Chill, taste and adjust seasoning.

Cut the gingerbread into 3 x 3-inch squares and cube and toast the remaining gingerbread to make 1/2-inch "gingerbread croutons." Split the gingerbread in half and place a scoop of ice cream on top. Pour blackberry caramel over top and sprinkle with gingerbread croutons.