Preheat oven to 350 degrees.

Combine flour, ginger, soda, cinnamon, cloves and salt. Set aside.

Beat butter and sugar until fluffy, about 3 minutes.

Add egg, beat well.

Add molasses, and beat until smooth.

Beat in the flour mixture until just combined.

Roll into 1 inch balls, then roll the balls in sugar.

Place cookies 2 inches apart on ungreased cookie sheet and bake for 8-10 minutes.

Leave on the baking sheet for 5 minutes and then move to a cooling rack.

Once cookies have cooled completely, melt chocolate either on low power in the microwave or over a double boiler.

Dip cookie halfway into chocolate and place on a baking sheet lined with parchment paper.

Allow to cool for a few hours. (I chose to stick my cookies in the freezer for 5 minutes before dipping. This helped provide stiffer and cooler cookies to hold sturdy and cool the chocolate quickly.)