Pre-heat oven to 250 degrees F and line two baking sheets with parchment paper.
In a small bowl, mix together sugar, ginger, cinnamon, nutmeg, allspice, and cloves.
In the clean bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites and salt on medium speed until foamy. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes.
Begin adding sugar mixture to egg mixture, 1 Tbsp at a time. Keep beating at high speed until stiff peaks form, about 6-8 minutes. Fold in orange zest.
Spoon meringue mixture into a pastry bag fitted with a large round tip (I use Wilton 2A) and pipe mounds about 1 ½-inch in diameter onto prepared baking sheets.
Bake until meringues are dry and no longer glossy, about 1 hour. Turn off the oven, crack the door open a bit, and leave meringues in oven for another 2 hours to completely dry and avoid cracking.
In a double boiler or in a heat-proof bowl set over a pot of simmering water, melt chocolate. Dip the bottoms of cooled meringues into melted chocolate and sprinkle sprinkles over the chocolate. Set on waxed paper to let chocolate dry.