Note: this dough requires chilling.
Using a stand or a hand mixer, beat butter, brown sugar, and molasses until the butter is broken up (the mixture will be lumpy). Mix in egg and vanilla, then add baking soda, salt, 1 teaspoon of cinnamon, and the ginger, cloves, and nutmeg. Mix until smooth, then slowly mix in the flour until the cookie dough forms.
Scoop 2 tablespoon sized balls of dough onto a cookie sheet covered with parchment paper or a silicone baking mat. No need to space them out; you’re going to chill them.
Chill the dough for at least one hour, but you can also cover and chill up to one full day (or freeze the balls of dough for later baking).
Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
Stir together the granulated sugar and remaining 1 teaspoon of cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon sugar and then place on the cookie sheet. These do spread, so leave room. Top each ball with 5-6 M&Ms.
Bake for about 10 minutes, or until they’re no longer glossy. Store in an airtight container for up to 3 days or freeze for up to one month.