In a medium bowl, mix flour, cocoa powder, baking powder, salt, 1 ½ tablespoons ground ginger, ground cinnamon and ground nutmeg. Set aside.
In the bowl of a stand mixer, add 1 cup sugar and 1 ½ sticks unsalted butter. Whip at medium high speed for 5 minutes, until the butter it's pale, creamy and almost all the sugar has dissolved.
Add the egg and vanilla extract, and whip at medium high speed for 1 more minute.
Add the dry ingredients mixture to the stand mixer and beat just until cookie dough comes together, about 20 seconds. Do not overmix.
Pat dough into a disk and wrap in plastic. Rest in the fridge for 30 minutes.
Divide dough in half and roll each half between 2 sheets of parchment paper until ⅛ inch thick. Place into baking sheets and chill for 1 hour minimum.
Preheat the oven to 350°F (180°C).
Remove carefully top sheets of parchment from dough and punch out cookies with larger cutters. Punch out centers of half of cookies with smaller cutters. You can mix and match different forms for the inside of the cookies. Use circles, diamonds, stars, christmas trees, etc. Make sure every cookie has a top and a bottom to sandwich the filling.
Bake for 7-9 minutes, until the edges of the cookies are set. Take out of the oven and allow to cool down completely.
Meanwhile, melt your chocolate and mix with heavy cream. Chill in the fridge until needed.
Mix 2 tablespoons of sugar, with 1 tablespoon powdered sugar and 1 teaspoon ground ginger. With a sieve, sprinkle over the top of cut-out cookies.
Spread chocolate filling over whole cookies; top with cut-out cookies. Enjoy!