Preheat the oven to 350°F & line a baking sheet with lightly greased parchment paper.

In a large bowl, combine the dry ingredients.

 In a medium bowl, cream together the palm shortening, maple syrup, and molasses. Add the wet mixture to the dry ingredients. Stir in the vanilla extract and combine well until all ingredients are blended and form a dough. Transfer the dough to a clean piece of parchment paper.

Working with about 1/2 cup of dough at a time, flatten it to about 1/4 inch thick. Use a gingerbread cookie cutter (or another cookie cutter of your choice to cut the dough and pull away from the excess dough around the cookie cutter with your fingers. Return any excess dough to the bowl. Transfer the formed cookies onto the prepared baking sheet. Repeat the process with the remainder of the dough, evenly spacing the cookies on the baking sheet. You should have 6 cookies.

Bake for 12 minutes, or until the cookies are a light golden brown. Carefully transfer to a cooling rack and let cool completely before decorating.

To make the frosting & decorations combine the palm shortening and honey in a bowl and transfer to a piping bag. Pipe eyes and other features onto the gingerbread people. Use pomegranate seeds for buttons.