In a large heavy, non-reactive 1 to 1 1/2 quart saucepan, combine the molasses, honey and butter. Place the saucepan over low heat, stir until the butter has melted and all ingredients are completely combined. Stir until mixture is creamy. Do not boil. Remove the saucepan from the heat, pour the mixture into a large bowl. Set aside. Allow the mixture to cool to room temperature.

While the mixture is cooling, sift together the flour, sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper and salt in a separate bowl. When the molasses mixture has reached room temperature, stir in beaten eggs and the anise or vanilla extract. With a large wooden spoon, gradually stir in the sifted dry ingredients. Stir until everything is thoroughly combined. Dough will be very sift. Chill dough for 2 hours or longer.

Preheat oven to 350 degrees.

Scoop out 1 to 2 tablespoons of cookie dough with a cookie dough scoop or melon baller. Roll cookie dough between the palms of your hands. Place dough balls onto parchment lined baking sheets, press down lightly.

Bake 12 to 14 minutes or until firm to the touch, remove from oven.

Cool cookies on sheets for 2 to 3 minutes. Transfer cookies to a cooling rack or *Shake in Spice Powdered Sugar* while still warm. Let cool completely. Store cookies in an air tight container