In a medium bowl add the flour, cinnamon, salt, nutmeg, ginger and cloves. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated sugar and brown sugar. Turn the mixer to medium-high and mix until the sugar becomes light and fluffy, 2-3 minutes.
Turn the mixer to low and add the molasses, stopping the mixer to scrape down the bowl as needed. Add the egg yolk and vanilla and mix until combined. Gradually add the flour mixture; mix until just combined.
Shape the dough into a disk that’s roughly 1 inch thick and wrap with plastic wrap. Place in the fridge until cold, about 1 hour.
Preheat the oven to 325°F. Remove the dough from the fridge and lightly flour a work surface. Roll out the dough to 1/4 inch thick. Using a 3-inch cookie cutter cut out the cookies and place 2 inches apart on a baking sheet lined with parchment paper. Re-roll the dough just once to yield 28 cookies total. Refrigerate the cookies on the baking pans until firm, about 15 minutes.
Bake cookies until the edges are golden brown and the cookies are dry to the touch, 11-14 minutes. Remove the cookies from the oven and let cool completely.
Topping
Melt the white chocolate melts per package instructions. Dip a spoon in the white chocolate and, moving quickly, swirl the melted chocolate over the cookie tops. Sprinkle the diced ginger and ground pistachios over the chocolate before it sets.
Let the cookies sit out at room temperature for 30 minutes before serving.