Set the oven to 350°F and prepare the baking trays by lining them with parchment paper.

Melt the chocolate in a pot until it becomes smooth, then set it aside, keeping it warm. In another saucepan, combine the sugar, butter, cream, and honey, bring to a boil, and let it boil for 30 seconds before removing from heat. In a bowl, mix the flour and almonds. Blend the butter mixture into the dry ingredients and add the orange extract. Allow the mixture to cool for 20 minutes, stirring every few minutes while it cools.

Use a silver scoop to portion out 9 cookies per large pan. Place them in the oven and bake for 10 minutes or until they become lacy. Remove from the oven and let them cool. Drizzle the chocolate over the cookies and allow it to harden. These cookies can be prepared up to 2 months in advance and frozen.