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1
Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
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2
The morsels may retain some of their original shape.
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3
If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
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4
Cool to room temperature.
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5
Combine flour, baking soda, salt, ginger and cinnamon in medium bowl.
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6
Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate.
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7
Gradually add flour mixture alternately with water, beating until smooth.
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8
Cover; refrigerate for 1 hour or until firm.
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9
Preheat oven to 350F.
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10
Roll half of dough to 1/4-inch thickness on floured surface with floured rolling pin.
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11
Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil.
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12
Place on ungreased baking sheets.
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13
Repeat with remaining dough.
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14
Bake for 5 to 6 minutes or until edges are set but centers are still slightly soft.
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15
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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16
Place remaining morsels in heavy-duty plastic bag.
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17
Microwave on HIGH (100%) power for 30 to 45 seconds; knead.
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18
Microwave for 10 seconds; knead until smooth.
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19
Cut tiny corner from bag; squeeze to pipe chocolate.
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20
Decorate cookies with piped chocolate and prepared frosting or icing.
