Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together flours, baking powder, ginger, cinnamon, cloves, and nutmeg; set aside.

In a large bowl, using an electric hand mixer, beat together sugar, eggs, vegetable oil, and molasses. Gradually add the flour mixture, beating until well combined.

On a lightly floured surface, divide the dough in half. Shape each half into a log about 11-inches long by 1-1/2 to 2-inches in diameter.

Place both logs on the prepared baking sheet and press down to flatten slightly. Bake for 25 minutes or until golden brown and firm to the touch. Transfer the baking sheet to a wire rack. Leave the oven on.

When cool enough to touch, cut into 1/2-inch-thick diagonal slices. Place sliced biscotti on the baking sheet and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. Cool completely before dipping in chocolate.

In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave on high for 30 seconds, stir to combine. Microwave for another 30 seconds, stir to combine. If not melted, continue to microwave in 15 second increments until melted and smooth.

Dip the bottoms of the biscotti in chocolate and place back on the parchment paper lined baking sheet. Drizzle the tops with remaining chocolate. Place the baking sheet in the refrigerator for 10 minutes until chocolate has set.

Store biscotti in layers, separated by waxed paper in an airtight container at room temperature for up to 1 week.