Sift together flour, baking soda, cinnamon and cloves.
In a medium saucepan, combine brown sugar, honey, corn syrup and water. Bring to a boil and simmer for 3 minutes, or until sugar is completely dissolved and ingredients are well combined. Cool to lukewarm and pour into mixer bowl.
Add eggs and one-third of the flour mixture to the bowl and mix on low speed until well combined. Add another third of the flour mixture and continue to mix, scraping the sides of the bowl to ensure flour is mixed into the batter. Add the final portion of the flour mixture and stir it in by hand. If you have dough hooks for your mixer, you may be able to do all of the mixing with your mixer.
Store dough in the refrigerator for at least one day (see storage comments in the post above).
Preheat oven to 350 degrees.
Apply a light coating of cooking spray to cookie sheets or line with parchment paper.
Remove about 1/6 of the dough from the bowl and return remaining dough to refrigerator. Roll dough out on a well-floured, cool surface until it is 1/4" thick. Cut out shapes with well-floured cookie cutters and transfer to cookie sheets, leaving an inch between cookies.
Add some peanuts or walnuts to the shapes, if desired.
Bake for 10-15 minutes, depending on thickness and size. Remove from oven and allow to cool on cookie sheet for 1-2 minutes before removing to a cooling rack or parchment paper.