• Preheat the oven to 350 degrees F.
• Line 4 cookie sheets with parchment paper and set aside.
• In a large bowl, whisk together the flour, finely ground almonds, cocoa powder, cinnamon, cloves, nutmeg, black pepper, baking powder and salt, then set aside.
• Using a stand mixer or hand-held mixer, beat the eggs together.
• Mix in the sugar and honey, beating until well combined.
• Stir in the orange zest, the vanilla extract and orange juice.
• Slowly mix in the flour mixture until combined.
• Stir in the grated chocolate.
• The dough will be very soft and pliable. Cover and chill for 1 hour.
• Working with small portions of the dough at a time (about one heaping cupful), transfer to a floured surface. Or divide into 4 equal portions.
• Use a floured rolling pin to roll the dough to about 1/2 inch thick.
• Use a 2-inch diamond cookie cutter to shape and cut out the cookies and then transfer them to the prepared baking sheet while spacing them about 1 inch apart. (dipping the cookie cutter in flour before each use will help for easy release.)
• Re-roll the scraps to shape and cut just 1 more time.
• Bake in the preheated oven for approximately 8 to 10 minutes. The cookies should still be slightly soft to the touch when ready.
• While one batch is baking in the oven continue rolling and cutting with the remaining dough.
• Make sure the cookies cool completely before dipping in chocolate.

CHOCOLATE COATING

• Melt the dark chocolate using a double boiler for best results.
• Dip half a batch of the cookies into the melted dark chocolate and place on a cooling rack till the chocolate sets.
• Repeat by melting the white chocolate and coating the remaining cookies.
• Before the white chocolate sets, use a piping bag filled with dark melted chocolate to dot the tops, then run a toothpick through the dots to create a pretty pattern. A small spoon will also do.
• Allow for the chocolate to set completely before storing.
• Enjoy with your favourite hot beverage.