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Preheat the oven to 300ºF and line 2 large baking sheets (12) with parchment paper or mini muffin pan (24).
In the bowl of a stand mixer, beat the butter with the sweeteners until well combined and fluffy, about 1 minute. Add the molasses and vanilla extract and beat in.
Add the almond flour, ginger, cocoa powder, cinnamon, cloves, black pepper, and salt, and beat until well combined. Scrape down the beaters to make sure everything gets well combined.
Roll the dough into 1-inch balls and place a few inches apart on the prepared baking sheet(s). Flatten slightly with the palm of your hand.
Bake 5 minutes then remove from the oven and use a flat-bottomed glass to flatten again to about ¼ inch thick. (If the cookies stick to the glass, cover them with a piece of parchment before you press them down).
Return to the oven and continue baking for another 10 minutes.
Remove and let cool completely on the pans.