In a large bowl, cream together the molasses, brown sugar, and butter until smooth.

Beat in the egg.

In a separate bowl, mix together the cinnamon, ginger, cloves, salt, baking soda, and flour.

Gradually stir the dry ingredients into the molasses mixture.

Stir in the hot water.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for at least 2 hours or overnight.

Preheat the oven to 350°F (175°C).

On a floured surface, roll out one half of the dough to 1/4 inch thickness.

Cut the dough into desired shapes with cookie cutters.

Place the cookies onto ungreased baking sheets.

Bake for 8-10 minutes, or until firm.

Allow the cookies to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

Repeat with remaining dough.