Combine orange juice, liqueur and ground ginger in small saucepan. Bring to boil; add figs. Simmer, covered, for about 25 minutes, until all liquid is absorbed. Cool completely. Melt chocolate wiht milk in top of double boiler. Holding figs by stem, blot each with paper towel, then dip in melted chocolate, coating completely. Place on waxed paper lined baking sheet. Chill until chocolate is firm. NOTE: These figs stay semi-soft on outside, so to store, keep them separated.