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(20 to 24 cookies)
Preheat oven to 325°F. In a medium bowl, stir together flour, sugar, cocoa powder, cinnamon, ginger, cardamom, salt, nutmeg and cloves. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Form the mixture into a ball and knead until smooth.
On a lightly floured surface, roll dough until 1/2-inch thickness. Using a 1 1/2- to 2-inch star-shape cookie cutter, cut out dough. Place cutouts 2 inches apart on an ungreased cookie sheet.
Bake about 20 minutes or just until cookies are firm in the center. Transfer to a wire rack and let cool. If desired, drizzle cooled cookies with melted dark and/or white chocolate. Let stand until set.