Heat the honey and molasses together until simmering, stirring well. Let cool 10 minutes.
In a bowl of a stand mixer cream together butter and sugar. Add in molasses and honey mixture and mix well. Add in the zests and vanilla and mix for another minute. Next, add in the eggs one at a time, mixing well after each addition.
In another bowl whisk together the cocoa powder, spices, 3 (three) cups of the flour, baking soda and salt. Add this to the butter mixture and mix until combined. The dough will be very sticky. Add in more flour one tablespoon at a time until tacky but doesn’t stick to your fingers. Divide dough into two parts and flatten into about six inch round disks. Wrap in plastic wrap and chill for 24 hours.
When ready to bake preheat oven to 350 Deg. F. Line cookie sheets with parchment.
Let the dough thaw until not quite room temperature, still cool to the touch but able to roll out. Roll out one disk at a time on a piece of wax paper, dusting with flour or cocoa powder to keep from sticking to the paper and your rolling pin, to ⅓” thick. Keep the other one chilled until ready to use.
Cut out with cutters and place on prepared cookie sheets. Dip the cutters into flour or cocoa before pressing into the dough to keep them from sticking. Bake each batch for 8 minutes ( you want to slightly under bake to keep them soft) transferring immediately to wire cooling racks once out of the oven. When cooled completely decorate with stiff royal icing.