In a large bowl whisk the flour, baking powder, baking soda and salt until combined well.

Add the ground cinnamon. ground cloves, ground cardamon and ground black pepper to bowl and whisk to blend the ground spices with the flour mixture. Set aside.

In a separate large mixing bowl beat the softened butter with the granulated sugar until fluffy. Add the egg and beat for one minute. 

Add the dark molasses to the bowl and beat until the molasses is completely combined with the sugar mixture.

Add the flour to the bowl with the wet ingredients in increments beating on low with a hand mixer until all of the flour is mixed in. If your mixer begins to strain switch to a wooden spoon.

Preheat the oven to 375 F. if using aluminum baking sheets and 350 F. if using dark non-stick cookie sheets.

Once the dough has chilled form balls with a dough scoop or a tablespoon. Roll into balls and place on a greased or parchment paper covered cookie sheet. allow 2 inches between each cookie.

Bake 12 to 14 minutes or until the cookie is a light golden brown. Remove the baked cookies from the oven and allow to cool for 5 minutes before dusting the warm cookies with sifted powdered sugar.

Transfer the cookies to a cooling rack and allow to cool.

Store cooled cookies in an air tight container for up to a week. Freeze cookies for up to three months if needed.