In the bowl of a stand mixer fitted with the whisk attachment, combine the flour, cocoa powder, brown sugar, baking soda, cinnamon, ginger, cloves, salt, and orange zest on low speed until evenly mixed.

Add the butter pieces to the dry mixture and mix on medium-low speed until the texture becomes sandy and resembles fine meal, about 1 1/2 minutes. Then add the finely chopped chocolate and mix to incorporate.

In a small bowl, whisk together the egg and molasses until well combined.

Replace the whisk with the paddle attachment. With the mixer running at low speed, slowly pour the molasses mixture into the flour mixture. Mix until the dough becomes moist, then increase the speed to medium and mix for about 15 seconds to fully combine.

Scrape the dough onto a lightly floured surface. Divide it into two halves, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm but not sticky.

Working with one portion at a time, roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Stack the rolled dough sheets on a baking tray and freeze for about 15 minutes until firm.

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

Remove one dough sheet from the freezer to a floured surface, peel off the top parchment, flip the dough, discard the bottom parchment, and cut into 3 to 5-inch gingerbread people or festive shapes. Collect scraps for reuse.

Use a wide metal spatula to transfer cookies to prepared baking sheets, spacing them 3/4 inch apart. Return trays to freezer briefly to firm dough before baking.

Bake on the middle oven rack for 8 to 12 minutes until set. Let cookies cool on the pan for 2 minutes before transferring to wire racks to cool completely.

Combine leftover dough scraps, roll out again between parchment, freeze, and cut cookies as before until all dough is used.

In a large bowl, combine powdered sugar, meringue powder, vanilla extract, and 4 tablespoons water. Beat on high with a hand mixer for 1 to 2 minutes until smooth. Adjust by adding more water if needed to achieve a fluid consistency suitable for piping.

Transfer icing to a piping bag fitted with a small round tip for outlining and decorating cooled cookies. Use immediately to avoid drying out.