PREHEAT the oven to 300 degrees F.

COMBINE the butter, sugar, corn syrup, cinnamon and ginger in medium-sized, heavy saucepan over low heat, stirring until smooth. Remove from the heat and stir in the flour and brandy to make a batter.

Drop the cookie batter by rounded teaspoons onto ungreased baking sheets about 3 inches apart. There should not be more than 6 cookies on the baking sheets. BAKE for 10 to 14 minutes or until deep caramel brown. Bake only 1 baking sheet at a time.

Cool on the baking sheet for no longer than 10 to 12 seconds. Carefully remove each warmed cookie from the baking sheet and immediately roll the cookie around the handle of a wooden spoon to make a cylinder. Cool the cylinders on wire racks. Handle the cookies gently. Repeat with the remaining batter to make more cookies.

LINE a baking sheet with waxed paper. You may want to use more than 1 baking sheet, depending on how you are organizing the baking and finishing of the cookies. 

MICROWAVE the chocolate morsels and vegetable shortening in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Continue to microwave in 10- to 20-second intervals, stirring until the chocolate mixture is smooth and liquefied.

Dip the cooled cookies in melted chocolate to coat the cylinders halfway up each one; shake off excess. Sprinkle nuts on the chocolate coating and set the cookies on the lined baking sheet (s). Refrigerate for 10 minutes or until the chocolate is set. Store in an airtight container in the refrigerator.