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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, cardamom, allspice, ginger, and cloves.
In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Beat in the egg, egg yolk, and honey. On low speed, gradually add in the flour mixture until just combined.
Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and drop onto prepared baking sheets, spacing 2 inches apart. Gently flatten dough with the smooth side of a spatula.
Bake for 12 to 14 minutes or until cookies are just set and slightly golden brown. Cool cookies on baking sheet for 2 minutes then transfer to cooling racks to cool completely.
In a small bowl, use a small whisk or a fork to combine the powdered sugar and espresso until a thick but pourable glaze forms. Drizzle all over cooled cookies. Allow the glaze to set.
Store the cookies in an airtight container at room temperature for up to 3 days.