1. Combine margarine, sugar, cocoa, baking soda, salt, water, vanilla, and all spices and let sit until some of the water has dissolved the cane sugar. Once slightly dissolved, cream ingredients well.
2. Form batter into rounded and flattened balls roughly 50 to 55 g each. Once formed, dip half of one side of the cookie into cane sugar. Space them about two inches apart.
3. Bake for 14-16 minutes at 310 F. Once cool enough to touch, remove from baking pan to cool.