In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, ginger, baking powder, cinnamon, and cloves; beat until combined. Add egg, corn syrup, and milk; beat until combined. Stir together flour and cocoa powder. Beat as much of the flour mixture as you can into the batter. Stir in any remaining flour mixture. Divide dough in half. Cover and chill about 1 hour or until easy to handle.

On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Cut with desired 2- or 3-inch cookie cutters. Place cutouts 1 inch apart on a greased cookie sheet.

Bake in a 375 degrees F oven for 5 to 7 minutes or until slightly puffed and set. Cool on cookie sheet for 1 minute. Remove and cool on wire rack. Pipe on Decorating Icing with a decorating bag and writing tip. Makes about 36 cookies.

Decorating Icing: Combine 3 cups sifted powdered sugar and enough milk (3 to 5 tablespoons) to make of piping consistency. If desired, stir in a few drops food coloring.

Make-Ahead Tip: Up to 1 month ahead, make and bake cookies. Do not frost. Place in a freezer container and freeze. To serve, thaw cookies for 1 hour and ice as desired.