Measure 3 cups flour, 2 tsp cinnamon, 2 tsp ginger, ½ tsp baking soda, and ½ tsp cloves into a medium size bowl. Stir until well combined.

Beat 1 cup unsalted butter with 1 cup brown sugar until very creamy. Gradually add ½ cup molasses and beat until well blended. Stir in flour mixture until well mixed.

Gather dough into a ball. Roll out ¼-inch thick on lightly floured surface. Cut out dough with cookie cutters. Bake 8-10 minutes at 350°F.

Beat together 3/4 cup margarine, 1/2 cup white sugar, 1/2 cup honey, 2 tbsp milk, and 1 tsp vanilla.

Add 2 cups flour. Stir in 1 cup finely chopped walnuts.

Shape dough into balls.

Make a deep indent in center of each ball and fill with raspberry jam.

Bake 10-12 minutes at 350°F.

Bottom Layer: Melt ½ cup unsalted butter, ¼ cup white sugar, and 5 tbsp cocoa over medium heat. Add 1 beaten egg and stir to cook and thicken. Remove from heat. Stir in 1¾ cups graham wafer crumbs, ½ cup slivered almonds, and 1 cup unsweetened coconut. Press into an ungreased 9×13 pan and chill.

Middle Layer: Cream together ½ cup unsalted butter, 2 tbsp + 2 tsp cream (or milk), 2 tbsp vanilla custard powder, and 2 cups icing sugar. Beat until light. Spread over bottom layer and chill.

Top Layer: Melt 4 squares semi-sweet chocolate and 2 tbsp unsalted butter over low heat. Cool. When cool, but still liquid, pour over second layer and chill.

Keep in refrigerator.