Combine flour and baking soda, add gingerbread spices and cacao powder. Mix well.
Cut room-temperature butter into small chunks and place in a large mixing bowl. Add sugar and honey and mix with a mixer until well-combined and fluffy. Mix in an egg and combine well.
Slowly add dry ingredients to wet ingredients and mix in gently, and eventually knead the dough by hands into a loose ball. Cover with cling paper and put in fridge to set for about 30 minutes.
Preheat oven to 170°C / 340°F.
After 30 minutes take dough out of the fridge and roll out to about 0.5 cm thick. Use cookie cutters to cut out desired cookie shapes (I used a 10 cm gingerbread girl cookie cutter). Place cookies onto a baking tray covered with baking paper. Repeat until you've used up all your cookie dough.
Place baking tray in preheated oven and bake at 170°C / 340°F for about 10 minutes, or until the cookies turn golden brown. Remove from oven and place cookies on a cooling rack to cool.
When the cookies are cooled down, decorate with sugar icing.