In a very large bowl, beat the sugars and the butter with an electric mixer on medium speed until fluffy. Add the eggs and beat to combine. With the mixer running on low, drizzle in the molasses. (It's okay if the mixture separates a little.)
Add the flour, baking soda, cinnamon, ground ginger, and cloves and mix to combine. Stir in the chopped ginger. Divide the dough into four pieces, shape into disks, and wrap each in plastic wrap. Chill for at least 2 hours or up to overnight.
When ready to bake, preheat the oven to 350°F and line 2 baking sheets with parchment paper. On a lightly floured surface roll out one disk of dough to 1/4-inch thickness. Cut into desired shapes and transfer to the baking sheets with a spatula. Use a drinking straw to make a hole in the top of each cookie about 1/2 inch from the edge, wiggling the straw a bit to enlarge the hole as you pierce the dough. Bake for 10 minutes, until set and barely browned. Let cool completely on a wire rack. Repeat with the remaining dough.
To make the royal icing, in a medium bowl combine powdered sugar, water, meringue powder, and lemon juice. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff. If needed beat in 1 to 3 Tbs. water to thin to desired consistency. Divide into small cups and tint as desired with food coloring. Cover the cups with plastic wrap until use.
To decorate, put some icing in a zip-top plastic bag. Cut a very tiny snip off one corner of the bottom, and pipe a thin stream of icing to outline the outside edge or any area of the cookie. Let the line of icing dry completely. Then fill a bag with a different color, cut a slightly bigger hole, and fill or "flood" the interior of the outline with more icing. Spread it gently with a knife if necessary. Let the cookie dry completely. Thread a piece of ribbon through the hole at the top of each cookie and hang them on the tree.