Process on low speed for about 30 seconds while pushing down with the tamper to force the peanuts into the blades. If using a regular food processor, you'll have to stop the motor and scrape the sides a few times. Slowly increase the speed to 5-6 and continue processing until the butter starts to become creamy, about 30 seconds to a minute.
Remove the lid and scrape the sides with a rubber spatula, and then resume processing, progressively increasing the speed all the way up to 10. Let her rip for about 60 to 90 seconds, until the peanut butter becomes really warm and has the consistency of a thin pancake batter.
Add the spices, maple syrup and blackstrap molasses and mix on high speed until the newcomers get completely incorporated and the spread becomes thick, which should take about 15 seconds. Do not overmix.
Transfer your gingerbread spread to an airtight container and store in the pantry for up to several weeks, or in the refrigerator for up to a few months.