Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the shortening, butter and sugar together until light and fluffy. Add the vanilla, ginger and eggs and beat until incorporated. Add the flour, baking soda, salt, cinnamon and allspice and mix to combine. With a spoon, fold in the chocolate chunks, cranberries, pistachios and pecans.
Using two soup spoons, drop round balls of the batter on the lined cookie sheets. Bake for about 13 minutes or until the cookies are a light golden color. Transfer to a wire cooling rack to cool.