Chocolate Gingersnap Hearts

Line 2 rimless baking sheets with parchment paper or grease. Set aside.

In a bowl, beat butter with sugar until fluffy. Beat in molasses and chocolate.

In a separate bowl, whisk flour, cocoa, ginger, cinnamon, baking soda, cloves and salt. Stir into butter mixture in 2 additions. Divide in half and shape into discs. Wrap and refrigerate until firm, around 30 minutes.

On lightly floured waxed paper, roll out each disc into 1/8-inch thickness. Using floured 1-1/2-inch heart-shaped cutter, cut into shapes, re-rolling and cutting scraps.

Place 1 inch apart on prepared pans. Refrigerate until firm, about 30 minutes.

Bake in top and bottom thirds of 375 degrees F oven, rotating and switching pans halfway through, until bottoms are lightly browned and tops are firm to the touch, about 7 minutes.

Let cool on pans for 5 minutes. Transfer to racks and let cool completely.