Put the flour, ginger, cinnamon, sugar, baking powder and butter into a processor and mix well until the ingredients resemble small breadcrumbs.
Add the vanilla extract, eggs and molasses to the processor and mix until the dough comes together and start to form a ball.
Roll the dough into a ball, wrap in baking paper and place in the fridge for at least one hour.
Preheat the oven to 160 degrees C. Lightly dust a flat surface with flour and roll the dough out (about 4 mm thick). Cut into shapes and using a spatula or palette knife carefully lay each shape onto a baking tray.
Bake in the oven for approx 25 minutes or until the biscuits are turning golden. Leave to cool on the tray.
Melt the chocolate in a glass bowl over a pan of boiling water (a bain marie). Fill an icing pen with the chocolate and carefully decorate the biscuits.