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Line a baking sheet with parchment paper.
In a small bowl, whisk together the all-purpose and buckwheat flours, cocoa powder, baking soda, salt, ground ginger, cinnamon, cardamom, and pepper.
In a stand mixer fitted with the paddle attachment, mix together the butter, molasses, and brown sugar on medium speed. Scrape down the bowl and add the egg, mixing until combined. Add the fresh and candied gingers. Add the flour mixture and mix on medium-low speed just until evenly combined and no flour remains.
Scoop the cookie dough using a #40 (1½-tablespoon) portion scoop onto the prepared baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.
Dip each dough ball in raw sugar and flatten slightly. Refrigerate the dough balls for 30 minutes before baking so they don't spread too much. After they are chilled, you can bake them or freeze the dough balls for baking later.
Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper.
Evenly space eight cookie balls on the prepared baking sheet. Bake, one sheet at a time, in the middle of the oven for 10 to 12 minutes, until golden brown.
Allow the cookies to cool for a few minutes on the baking sheet and then move to a cooling rack.