In a mixing bowl, whisk together 2.5 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon baking soda, 0.5 teaspoon salt, and 0.75 cup unsweetened cocoa powder until everything is evenly mixed.

In a separate bowl, combine 1 cup granulated sugar, 0.5 cup brown sugar, and 0.5 cup softened unsalted butter. Use a hand mixer to cream the mixture for about 3-5 minutes until it's light and fluffy.

Mix in 0.5 cup molasses, 1 large egg, and 1 teaspoon vanilla extract. Stir until fully incorporated, forming a silky mixture.

Gradually add the dry ingredient mixture into the wet ingredients, stirring gently with a spatula until a cohesive dough forms.

Preheat your oven to 350°F (175°C).

Using a tablespoon, scoop portions of the dough and roll them into balls about 1 inch in diameter. Roll each cookie dough ball in powdered sugar until well coated.

Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Transfer the baking sheet to the preheated oven and bake for 10-12 minutes.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.