Finely chop the Dark Chocolate (150 gram). Measure and combine Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon), Ground Ginger (1/2 teaspoon) and Ground Cloves (1/4 teaspoon). Place in a medium bowl.
In the medium bowl, whisk together All-Purpose Flour (120 gram), Whole Wheat Pastry Flour (120 gram), Dutch Processed Cocoa Powder (1 1/2 teaspoon), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), ground spices, Kosher Salt (1/4 teaspoon) and chopped dark chocolate.
In a large bowl (or a stand mixer) add Unsalted Butter (1/2 cup), Granulated Sugar (2/3 cup), Vanilla Extract (1 teaspoon), Lemon (1/2 teaspoon) and Orange (1/2 teaspoon). Whisk for 1 minute until combined but not over aerated.
Add Large Egg (1) and mix for an additional 1 minute.
Add dry ingredients to wet ingredients and mix until just combined. Gently knead the dough until it comes together in a uniform ball.
Divide dough into 2 1/2 tablespoon (about 50g) pieces. Roll each piece into a ball. You will have about 15 balls. Place on parchment lined baking sheet, about 2 centimetres apart.
Rest in fridge for 1 hour.
Preheat oven to 375 degrees F (190 degrees C) 10 minutes before the hour is over.
Bake cookies for 15 minutes. They will be quite soft still but will have formed a bit of a crust on the top.
Rest on baking sheet for 5 minutes and then transfer to cooling rack.