In a bowl, whisk together flour, baking powder, ground ginger, ground cinnamon, ground cloves, ground allspice, and salt. Set it aside.

In a large bowl, beat butter for 2-3 minutes. Then add brown sugar and mix for another 2-3 minutes or until light and fluffy. Then add in eggs, molasses, and 1 tablespoon of water. Mix until combined.

Add half of the dry ingredients until they are well blended. Then add the remaining flour mixture and combine until just combined into a cookie dough.

Divide the dough into two halves. Shape each half into a disc and wrap. Let the dough chill for at least two hours. (I prefer to chill the dough overnight).

Work with one disc at a time. On a lightly floured surface, roll out dough to be ¼ inch in thickness. Place a piece of parchment on the outside of a round cake pan. Drape the dough over the parchment paper and trim away any excess dough. Let chill for 30 minutes.

Heat the oven to 350° Fahrenheit and bake each shell individually for 13-15 minutes. The edges should be a little browned compared to the remainder of the cookie. For more even browning, rotate cookies halfway through baking.

Cut out a small circle on the top and bottom of both shells while still hot. (If using an apparatus)

Let the shells cool for five minutes before removing the cake tines. Then let both halves of the shell cool completely.

Place one semi-sphere on the apparatus (if using one) so that it looks like a right-side up bowl. Place treats inside the sphere as desired.

In a small bowl, melt 1 Cups of the White Chocolate in the microwave using 10 second burst. When the chocolate is ¾ melted, remove from the microwave and stir until the chocolate is a smooth liquid. Let cool to thicken up slightly.

Spread the chocolate over the lip of the bottom sphere. Attach the top sphere, threading the apparatus through the top hole. Let chocolate harden to attach the two halves.

Melt the remaining chocolate in a microwave using 10 second bursts until ¾ of the chocolate is melted. Stir until the chocolate is smooth. Gently pour the chocolate over the sphere to get full coverage. Be careful of the hole on the top of the lantern (if using an apparatus), you don’t want to get white chocolate all over the treats inside. Use a knife to help surface coverage if needed.

Let chocolate harden.

In a large bowl, whisk the egg whites and powdered sugar together. Add in black food coloring until the correct hue is reached. This will take a significant amount of food coloring if you are trying to achieve a black hue.

Place royal icing in a piing bag with a fine tip. Decorate using the image in the above article as inspiration or just decorate as desired.

Hang and enjoy!