In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, water and ginger. Combine the flour, cocoa, baking soda, cinnamon, nutmeg and cloves; gradually add to butter mixture and mix well. Stir in chocolate. Cover and refrigerate, about 2 hours.
Shape dough into 1-in. balls; roll in sugar. Place 1-1/2″ apart on greased baking sheets.
Bake at 350° 10-12 minutes, until tops begin to crack. Cool for 2 minutes on baking sheet then transfer to wire racks.