In the top of a double boiler, combine the butter, molasses, and chocolate squares. Heat until the chocolate melts, stirring until smooth.

In a medium bowl, sift together the flour, sugar, baking powder, ginger, baking soda, and salt. Stir in the molasses mixture and milk. Mix well. Cover and refrigerate at least one hour or until firm.

Preheat oven to 375°F.

Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough to ¼-inch thick. Dip a gingerbread man cookie cutter into flour and cut the dough into shapes. Place the cookie cut-outs on Sil-pat or parchment paper-lined baking sheets. 

Bake for 10 minutes. Allow cookies to cool on the pan for 3 minutes before transferring to wire racks to cool completely.

Decorate with icing and candies as desired.