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Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and cocoa. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until fragrant, about 2 minutes. Add brown sugar and beat until light and fluffy, about 2 to 3 minutes. Add the molasses and beat until combined.
On low speed, gradually add in the flour mixture. Stir in the chocolate chunks until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight.
Preheat the oven to 325°F. Using a medium spring-loaded cookie scoop, scoop the dough into 1 ½-tablespoon balls and place 2 inches apart on prepared baking sheets. Roll each ball in the granulated sugar.
Bake until surfaces just begin to crack, 10 to 12 minutes. Let cool 5 minutes. Transfer to a wire rack and cool completely.
Store cookies in an airtight container for up to 5 days.