In a small bowl, combine flour, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt; set aside. In a large mixing bowl, cream together butter, brown sugar and fresh ginger until light and fluffy. Beat in egg and molasses. At low speed, beat in dry ingredients just until blended. Divide dough into quarters; flatten into disks. Wrap and refrigerated 4 hours or overnight. Heat oven to 350 °F. Grease 2 cookie sheets. On floured surface, roll 1 disk 1/8 inch thick. Cut out shapes with 3 inch cookie cutters. Transfer to sheets. Bake 7 to 10 minutes, until edges are lightly browned. Transfer cookies to wire racks. Repeat with remaining dough and scraps. Decorate as desired.