Preheat oven to 375 and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Set aside.
In a large bowl, beat together the shortening and egg until well combined. (The original recipe says fluffy but it's okay if you don't achieve that consistency.)
Measure the honey into a glass (liquid) measuring cup and add the 2 Tbsp of hot water to it, and stir until combined into a syrup.
Add half the flour mixture to the shortening bowl, mix on low speed to combine. Then add half the honey syrup, mixing again. Repeat. Batter will be light and fluffy.
Mix in the vanilla and chocolate bits, stirring to combine.
Drop rounded spoonfuls of batter onto parchment paper 2 inches apart. Bake for about 9 minutes, or until edges are golden. Allow several minutes to cool on baking sheet before removing to a rack.
