Peel and finely chop the ginger. Beat the butter until fluffy and then stir in the egg and honey. Mix the pastry flour, buckwheat flour, almonds, cinnamon and cloves into the butter mixture. Knead into a smooth dough with your hands and then shape into three logs about 2.5 cm (approximately 1 inch) in diameter. Wrap each log individually in foil and chill for 1 hour.
Cut the dough logs into finger thick slices, place the cookies on a baking sheet lined with baking paper. Bake at 180°C (approximately 350°F) on the convection setting for about 15 minutes until golden brown. Remove the cookies from the oven and cool on a wire rack.
Melt the chocolate in a bowl over a hot water bath. Pour the melted chocolate into a small piping bag and decorate the cookies with fine lines of chocolate. Let dry and serve.