Place the flour, sugar, cocoa, cinnamon, cloves, & baking powder in medium-sized mixing bowl. Using a balloon whisk, vigorously stir the dry ingredients together until well blended & uniform in colour.

Make a well in the middle of the dry ingredients & add the eggs, oil, milk and zest. Using a large spatula, stir until a rough dough. Switch to your hands and start to knead the dough until all the dry ingredients are incorporated.

Cover the dough & let rest for 30 minutes.

About 20min into the rest period, preheat the oven to 350°F & line a baking sheet with parchment paper.

Pull out roughly a quarter of the dough and roll it into a rope somewhere between ½"-¾" in thickness. Flatten it slightly with your hands until it’s about an inch wide & cut the dough diagonally like a diamond about 1½" long (basically you want the dough to be the size of a gnocchi dumpling). Place on the lined baking sheet about 1" apart.

Bake for 9-11min, or until one of the middle cookies are dry to the touch & feels done. Let rest on the baking sheet for 5-7 minutes, then move to a wire rack. Cool to room temperature (about an hour or more) before glazing.

When you’re ready to glaze, sift the confectioners’ sugar into a clean large bowl, add the orange juice & Cointreau, & stir until fully dissolved. Gently dip each cookie face-down into the bowl & place back on the wire rack. Let the glaze harden overnight, for at least 12 hours (longer if your kitchen is humid) & serve.