In a large bowl, cream the sugar and butter until light and fluffy. Beat in egg, then stir in water and molasses.

In a separate bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt.

Gradually, add the dry ingredients into the creamed mixture. Knead in the dough gently until smooth, cover and refrigerate for one hour.

Preheat oven to 350 degrees F. Line cookie sheets with parchment papers or silicon baking mats.

Form the dough into 1¼- inch balls and roll in granulated sugar. Arrange 2 inches apart on the prepared baking sheets and flatten with the palm of your hand.

Bake for 10-12 minutes, or until cracked on tops. Let cool for 5 minutes on baking sheets before transferring on racks to cool completely.

Melt the chocolate in a heatproof bowl set over a small pot of simmering water, stirring continuously. Dip a spoon in the chocolate and drizzle over the cookies. Allow the chocolate to harden before serving.