Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, cornstarch, almond flour, ground cinnamon, ground ginger, and kosher salt.

In a mixing bowl, cream the softened butter until smooth. Combine the granulated sugar and orange zest, then rub together to release the oils, adding to the butter and mixing until light and fluffy.

Add the egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.

Remove the dough from the bowl, knead slightly and divide it into two equal halves. Wrap in plastic wrap and chill for 30 minutes.

After chilling, soften the dough slightly at room temperature. Roll out between two sheets of wax paper until about ¼ inch thick.

Use a 3-inch cookie cutter to cut shapes and arrange them on baking sheets lined with parchment paper.

Chill cut-out cookies briefly in the refrigerator before baking for about 10 minutes until lightly golden.

Cool cookies on a wire rack.

Melt the dark chocolate with coconut oil using a double boiler or microwave until smooth.

Dip each cookie halfway into the chocolate and place on a wax paper-lined tray.

Decorate with sprinkles if desired and freeze to set the chocolate.