Preheat oven to 350 degrees. Line cookie sheet with parchment paper; set aside.
In a medium mixing bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined; set aside
Cream butter and brown sugar, in the bowl of a stand-up mixer, on medium speed until completely smooth and creamy.
Mix in egg and vanilla until incorporated.
Mix in molasses and beat on medium until incorporated, scraping down the sides of the bowl as needed. Turn mixer on low and gradually add flour mixture until combined.
Lightly flour counter top. Roll dough out to 1 inch thick. Using a Mickey Mouse Head cookie cutter cut out cookies. Place on prepared baking sheets and bake in preheated oven for 9-12 minutes. Cool completely on the wire rack
Melt the chocolate in a double boiler. When chocolate is melted, dip completely cooled cookies, approximately 1/4 of the way in and covering the ears. Lightly shake the cookies to remove excess chocolate. Placed dipped cookies on a parchment lined cookie sheet and place two holly sprinkles and 3 red berry sprinkles onto the top right corner. Allow chocolate to completely harden before enjoying.