In a small mixing bowl, whisk together the flour, cocoa powder, cinnamon, ginger, all spice, cardamom, and salt until well-combined. Set aside.
In a medium mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream together the butter and sugar on medium speed until light and fluffy. Add the dry ingredients and mix on low-medium speed until a dough forms. Scrape down the sides of the bowl as needed.
Shape and flatten the dough into a disk and cover with cling wrap. Place in fridge and chill for 30 minutes - 1 hour.
Line a baking tray with parchment paper and lightly flour a working surface. Place the chilled dough on the surface and lightly flour the top of the dough. Roll out until about 1/8 inch thick. Cut out cookies and place on the parchment paper. Gather and re-roll the dough scraps until used up.
Loosely cover the baking tray and place in the fridge to chill for 15 minutes. While the cookies are chilling, preheat the oven to 350°F.
Bake for 10 minutes until firm. Remove and place on wire rack to cool.
If making sandwich cookies, pipe or spread Nutella around the edge of a completely cooled cookie. Fill the center with jam and cover with a second cookie. Repeat until all cookies are filled.