Preheat the oven to 350F.

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in a large bowl. Set aside.

Beat butter and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.

Add the molasses and egg. Beat well. Slowly beat in flour mixture on low speed until well mixed.

Shape dough into 1 - 1.5 inch balls. Roll in granulated sugar and place 2 inches apart on an ungreased cookie sheet.

Bake 10-12 minutes until cookie edges just begin to brown. As soon as the cookiescome out of the over makes a "thumbprint" using your thumb or the back of a measuring spoon.

Cool for a couple of minutes on the cookie sheet before transferring to a cooling rack and cool completely before adding the filling.

Heat whipping cream over medium heat until bubbles form.

Remove from heat and add chopped chocolate until smooth. Add butter and continue stirring for another 2 minutes.

Let the chocolate cool slightly to thicken and spoon into thumbprints.