In a large bowl, beat together the butter and brown and granulated sugars with an electric mixer until light and fluffy. Beat in the honey, molasses, and egg.
In a medium bowl, combine the flour, cinnamon, ginger, salt, nutmeg, cloves, and baking soda. Gradually beat the flour mixture into the butter mixture.
Shape the dough into two flat disks. Cover with plastic wrap and refrigerate for 2 hours or overnight.
Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper, nonstick foil, or silicone baking mats.
Roll one piece of dough on a floured surface, about 1/4 inch thick. Cut with a 3-inch gingerbread person cutter or other shape. Place cookies 2 inches apart on the prepared baking sheet. Bake for 10 to 11 minutes, rotating pans in the oven halfway through for even baking. Cool for 1 minute on the baking sheet; transfer the cookies to wire racks to cool completely.
Repeat with the remaining dough; gently reroll dough scraps. Decorate with Royal Icing.