OK, did a little digging, and found a good recipe beyond just plain gingerbread. I did it a couple times last year, and it's a complete pain to make, but the results are well worth it.
Chocolate Ginger Molasses Cookies
adapted from Martha Stewart
makes about 2 dozen cookies
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda, whisked into 1 1/2 tsp boiling water
8 ounces dark chocolate chips or chunks
1/4 cup granulated sugar
In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and fresh ginger until white (about 4 minutes). Add brown sugar and beat until combined, then add molasses and beat until combined. To this, combine half of the flour mixture, then the hot wet baking soda slurry, then the rest of the flour mixture. Stir in the chocolate. Turn the whole mess out into plastic wrap; pat it down to about an inch thick; seal dough within the wrap; and refrigerate at least 2 hours or until firm. Have a drink, because you have earned it at this point.
Heat oven to 325 degrees (Fahrenheit). Roll dough into one-inch balls and set onto parchment-lined baking trays; chill an additional twenty minutes. Roll chilled dough balls in sugar and return to the tray. Bake 10-12 minutes, or until the surface cracks slightly. Cool five minutes on tray, then transfer to a wire rack to cool completely.