Liza, I make Rose’s gingerbread every year, and top the cookies with a variety of things. My favorites are white chocolate (even though I’m not a white chocolate fan) and pecan. I like a dark milk chocolate (around 40%), like Scharffenberger a little better than dark chocolate, but haven’t tried ganache, maybe that would be similar. I also have used caramelized sugar to glue gingerbread houses together, and loved that flavor combo.
I’m going to try Gene’s suggestion of apricot! I need a new topping to throw in the mix this year .