Combine molasses, brown sugar, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won't hold together. Add the 2 1/2 cups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.
Preheat the oven to 400 degrees F.
Roll the dough out quite thin and cut out into cookies shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.