Preheat the oven (usual 180 degrees, like for any pastry of such kind). Grab all components you'll need for these spicy gingerbread cookies.
Combine the all-purpose flour with your baking powder (use the one with the cream of tartar for better chemical reaction).
In a larger bowl, combine the beaten egg with powdered sugar.
Add the ground cinnamon to your flour mix.
Add the ground nutmeg to the same smaller bowl.
Use a mortar to grind your cloves and allspice. The resulting product should have fine structure before you can mix it into the flour with the rest of spices.
Add the freshly ground spices to the flour mixture.
Get your cocoa powder into the smaller bowl.
Carefully mix all dry ingredients.
Gently heat your honey until it melts. Wait until it becomes warm before adding it to the larger bowl with the egg.
Pour your dry mix into the large bowl and stir until you get the smooth texture of your dough.
That's the most challenging part. Cut the dough into six parts to make your work easier.
Use a cookie cutter to shape your katarzynki. The hardest part is transferring each of them into the baking tray.
This amount is enough for three trays. Bake each of them for ten minutes.
Let the pastry cool down before applying any frosting.
Melt your honey for the frosting basis.
In a small bowl, sprinkle the cocoa powder over the previously melted butter.
Grind your sugar to get the fine powder for this frosting.
Stir the butter with cocoa well.
Add the mix with cocoa powder to the melted honey.
Start gradually adding your powdered sugar.
Keep whisking the frosting while pouring the warm water.
The frosting should become uniform.
Use a toothpick or a similar item to dip the cookies into the frosting.
After all of the gingerbread cookies are dipped and covered with cocoa frosting, let them dry thoroughly.
Transfer the katarzynki into the airtight container. They can be stored up to one month.