Mix butter and sugar together using a flat beater until sugar is dissolved.
Add 3 eggs and continue mixing all together.
Add honey and continue mixing.
In the meantime, combine flour, cocoa powder, cinnamon, cloves, ginger and nutmeg.
Add to the dry ingredients into the butter mixture and continue mixing until all combined.
Remove the dough and knead by hand on a lightly floured surface for 2 minutes.
Roll into a log shape, wrap in parchment paper and place in the fridge to cool for an hour. Divide the dough in to two parts to make a smaller portion at a time.
Remove from the fridge and roll out 6-8mm high on a floured surface.
Use cookie cutters to cut into shapes and place them on a non-stick baking sheet (or a parchment lined sheet).
Bake in the oven at 355F for 10-12 minutes.
As they cool, the cookies will harden but over time (a couple of days), they will soften and become chewy. Transfer to a wire rack to cool completely before icing.