Place honey, butter and brown sugar in a small saucepan. Stir over medium heat until the butter is melted and the sugar is dissolved. Allow to cool for 10 minutes.

Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.

In a large bowl whisk the flour, cocoa powder, cinnamon, ginger, baking soda and salt.

Gradually add the honey mixture and egg. Mix with a spatula until it comes together.

Transfer to a lightly floured working surface and knead for 5 minutes or until you get a smooth, soft dough. If the dough is sticky, add some flour.

Divide the dough in half.

On a lightly floured surface, roll out the dough to a thickness of about ¼-in.

Using a gingerbread cutter, cut out the cookies. With a spatula transfer the cookies onto the prepared baking sheets, placing about 1 inch apart.

Bake for about 8 - 12 minutes depending on the size of the cookies.

Remove the cookies from the oven and let them cool completely on the baking sheet.

Decorate with confectioners’ frosting if desired.

To make frosting using a hand mixer, beat the butter and sugar until smooth. Add the vanilla extract and milk (or half & half) and beat until the frosting is light, about 4 minutes.

Transfer the frosting in an icing bag fitted with a tip # 3 or #5 and decorate the gingerbread men as desired.