Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Blend in the ground ginger, cinnamon, nutmeg, and cloves for that classic gingerbread flavor.

Add the eggs one at a time, mixing well after each addition, then stir in the molasses.

Gradually mix in the flour and baking powder until just combined. If you're including chocolate chips, fold them in now.

Bake for 25-30 minutes or until the logs are firm to the touch. Allow them to cool on the baking sheet for about 15 minutes.

Reduce the oven temperature to 325°F. Cut the logs diagonally into 1/2-inch thick slices using a serrated knife.

Place the slices cut side down on the baking sheet and bake for an additional 9-10 minutes on each side, until crisp.

Melt the vanilla candy coating in a microwave-safe bowl, stirring until smooth. Mix in the additional ground cinnamon.

Dip one side of each biscotti into the melted candy coating and place on waxed paper to set. Enjoy your festive treats!