Melt shortening and cool. Add in caster sugar, 1/2 cup cocoa, black pepper, ground cloves, allspice and ground cinnamon. Stir in flour, baking powder and bicarbonate of soda and mix well. Stir in milk, 1 ounce brandy, rum or whisky and chopped nuts.
Wrap dough in plastic and refrigerate 4-8 hours.
Preheat oven to 350 degrees F (175 degrees C).
Break off little pieces of dough and roll into small balls, about 2cm in diameter. Bake at 175 degrees C (350 degrees F) for 20 minutes. DO NOT overbake. Remove from tray and roll in glaze.
To Make Glaze: Combine 1/3 cup of butter, 3/4 cup icing sugar, 5 tablespoons cocoa, and 2 ounces of brandy, rum or whisky. Mix until smooth. Roll cooled cookies in glaze and place on waxed paper to dry.