In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1 tablespoon of ground ginger, 1 tablespoon of ground cinnamon, and 1/2 teaspoon of ground cloves until well combined. Set aside.

In a large mixing bowl, beat together 1/2 cup of softened butter, 1/2 cup of shortening, and 1 cup of packed brown sugar until smooth and creamy, about 3 minutes. Add 1 large egg, 1/4 cup of molasses, and 1 teaspoon of vanilla extract, continue mixing until incorporated.

Carefully add the dry ingredients to the wet mixture and fold together until just combined, avoiding overmixing.

Transfer the dough into an 8x8 inch pan lined with parchment paper. Press it evenly into the pan and sprinkle nonpareils on top.

Cover the pan with plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 375°F (190°C). Cut the chilled dough into 1/2 inch cubes, place them on baking sheets lined with parchment paper, about 1 inch apart, and bake for 7 minutes or until lightly golden around the edges.

Allow the cookies to rest on the hot baking pan for 2 minutes before transferring them to a wire rack to cool completely.