Over a large mixing bowl, shake the flour, cocoa powder, baking soda, ginger, cinnamon, cloves, pepper and table salt through a large mesh sieve. Add the coarse salt directly into the flour mixture.
Note: After the dough has been made, it can be kept refrigerated up to 2 days before baking. Be sure to wrap the dough, tightly, in plastic wrap.
The cookies will keep up to 5 days in an airtight container, but I doubt they last that long.
*Cookie Stamps aren't necessary to make these cookies. The dough can be rolled then cut-out with any cookie cutter.