Preheat the oven to 170°C. Line two oven trays with baking paper or silicone baking sheets.
Cream the butter, dextrose and Rice Malt Syrup together in a medium bowl with electric beaters until light and fluffy.
Add the egg and beat until combined.
Sift flour, baking powder, ginger and cinnamon together over the butter mixture, then gently fold in with a large spoon/spatula.
Dissolve the baking soda in the hot water and gently fold it into the mixture.
Drop small teaspoonful lots of mixture onto baking trays in rows, allowing room to spread.
Bake for 10 minutes, then move them to a cooling rack to cool completely.
To prepare the filling beat the butter, icing sugar, vanilla and ginger together with electric beaters in a small bowl. If necessary, add a little bit of the boiling water until the filling reaches a nice creamy, spreadable consistency.
Before spreading the filling onto the Kisses, match them up into pairs of similar size. Put a teaspoon of filling on the bottom side of one Kiss and gently press the second kiss on the top to spread out the filling.