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Special equipment: a piping bag
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For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
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Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes.
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Beat in the vanilla, eggs and orange zest.
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Scrape down the sides of the bowl and mix until incorporated.
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Add the spiced flour mixture and beat until the dough just comes together.
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Fold in the chocolate chips.
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Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
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Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
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Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets.
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Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes.
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Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
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For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
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Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits.
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Store at room temperature in an airtight container for up to 3 days.
