In a large bowl, cream together the softened butter and dark brown sugar until light and fluffy.

Beat in the egg and honey until well combined.

In a separate bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms.

Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 1 hour to allow the flour to hydrate.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out the chilled dough to 1/4 inch thickness.

Cut out shapes using cookie cutters and place on the prepared baking sheets 1 inch apart.

Bake for 8 to 10 minutes until the edges are just set.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.