Preheat the oven to 350 degrees F, and line baking sheets with parchment paper; set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, and cocoa powder, add the chocolate chips and stir with a large whisk to thoroughly mix. Set aside.
In a medium-sized bowl combine sugar, cinnamon, ginger, cardamom, and allspice. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the room temperature butter and sugar-spice mixture until light and fluffy, about 3 minutes.
Beat in the room temperature egg and vanilla extract, combine until fully incorporated.
Slowly blend in the dry ingredients mixing until just combined and flour has been incorporated.
Roll the dough into balls about 1-inch in size, and then roll into the reserved sugar-spice mixture. Place the dough balls onto the prepared baking sheets about 1 1/2-inches apart.
Bake in the preheated oven for 10 to 15 minutes, until lightly golden brown.
Let stand on the baking sheet two minutes before removing to cool on wire racks.