Whisk both flours, the ginger, cinnamon, salt, allspice, baking powder and baking soda in a medium bowl. Beat the butter, brown sugar and honey in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the water until the mixture is smooth and shiny, 2 to 3 minutes. Reduce the mixer speed to low and beat in the flour mixture. Divide the dough between 2 sheets of plastic wrap; pat into disks. Wrap and refrigerate until firm, at least 4 hours or preferably overnight.
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Coat 2 baking sheets with cooking spray. Working with one piece at a time, roll out the dough on a floured surface until 1/8 inch thick. Cut out cookies using a 4-inch gingerbread-person cookie cutter. Arrange 1 inch apart on the prepared pans; refrigerate until firm, 10 to 20 minutes. (If the dough is too soft, refrigerate 15 minutes.) Reroll the scraps and cut out more cookies; refrigerate.
Bake, switching the pans halfway through, until the cookies are firm and slightly browned, 10 to 15 minutes. Let cool completely on the pans.
Decorate the cookies with royal icing (tint with food coloring, if desired). Let set, about 1 hour.