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1
Melt the chocolate in the top of a double boiler or in a heatproof bowl over simmering water, stirring occasionally until smooth.
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2
Set aside to cool.
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3
In a large bowl, sift together the flour, cocoa, baking soda, and salt.
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4
Set aside.
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5
In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, white sugar, ginger, cinnamon, cloves, and nutmeg until the mixture is light and fluffy, about 2 minutes.
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6
Add the molasses, egg, and melted chocolate and continue beating on medium speed for an additional 2 minutes.
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7
On low speed, slowly add the dry ingredients and mix just until combined.
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8
Transfer the dough to a flat surface and flatten into a disk.
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9
Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 5 days.
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10
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
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11
Divide the chilled dough into four equal quarters, leaving three quarters in the refrigerator.
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12
Lightly flour a flat work surface and roll out one piece of dough to a thickness of about 1/8 inch.
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13
Using a small (2 to 2 1/2 -inch) gingerbread man or woman cookie cutter, cut out as many cookies as possible.
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14
Place the cookies on the prepared cookie sheets, about 1 inch apart.
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15
Gather all the dough scraps into a ball and place in the refrigerator.
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16
Take out another quarter of the dough, and continue rolling out the dough and cutting cookies until all the dough has been used.
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17
Bake the cookies for 8 to 10 minutes until slightly raised.
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18
Using a spatula, remove the cookies from the cookie sheets, transferring to a wire rack to cool.
