Preheat your oven to 350° F.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
In a large bowl, stir together the almond butter, molasses and maple syrup until well combined and smooth.
Add the dry ingredients to the wet and stir until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure all of the ingredients are fully combined. The dough will be sticky - this is how you want it.
Drop about 1 heaping tablespoon of dough onto the cookie sheet. I used two spoons - one to scoop the dough and the other to help get it off the first spoon onto the baking sheet. Repeat with the remaining dough, placing the dough about 2 inches apart.
Bake for 7 to 9 minutes. The cookies will still be soft at this point. Let them cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely. They will set and flatten out a bit as they cool.
To make the dipping chocolate, if using, whisk the chocolate chips and 2 tablespoons non-dairy milk in a double boiler over medium-low heat, stirring constantly, until smooth. Add an additional tablespoon of non-dairy milk if needed to reach desired consistency. When the cookies are cooled, dip each one in the chocolate about half way and place back on the wire rack or on a piece of parchment. Immediately sprinkle the crushed candy canes over the chocolate (optional). Let them sit until the chocolate is set.