Preheat oven to 350°F. 

In a medium-sized bowl, whisk together flour, ground ginger, baking soda, baking powder, pepper, salt and ground cloves; set aside.  In a separate bowl combine molasses, 1 cup water and 2 tablespoons melted butter; set aside.

In 12-inch oven-going skillet, cook and stir 2 tablespoons butter along with the ginger slivers over medium heat just until butter is melted. Spread the ginger evenly to cover the bottom of the pan in a single layer.  Remove from heat; set aside.

In a large mixing bowl, beat the 1/2 cup softened butter on medium speed for 30 seconds.  Add sugar; beat until combined.  Add eggs, one at a time, beating 1 minute after each.  Alternately add the flour mixture and the molasses mixture, beating on low speed after each addition until combined. Stir in chocolate pieces.  

Bake 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean.  Cool in skillet on rack 30 minutes (center may dip slightly).  Serve warm topped with whipped cream and simmered oranges.  Or, serve with a sprinkling of powdered sugar and a scoop of vanilla ice cream.  

Slice oranges crosswise about 1/4 inch thick.  Discard seeds.  

In a 12-inch skillet over medium heat bring sugar, water, orange juice, and lemon juice to a boil, stirring to dissolve the sugar; reduce heat. Simmer, uncovered, 10 minutes or until syrupy. Add orange slices. Return to boiling. Reduce heat and simmer, uncovered, for 3 minutes or just until oranges are tender, turning occasionally. 

Transfer to a serving bowl and allow to cool.  Serve with chocolate gingerbread cake.