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In a large bowl, cream together the softened coconut oil (or butter), honey, and sugar until smooth and fluffy, about 2 minutes.
In a separate bowl, whisk the masa harina, cinnamon, cardamom (if using), and salt. Gradually add the dry mix to the wet, stirring until it forms a crumbly dough.
Flatten the dough into a disk, wrap in plastic or beeswax wrap, and refrigerate for 20-30 minutes.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly dusted surface, roll the dough to about ¼-inch thick. Cut out shapes with cookie cutters.
Place cookies 1 inch apart on the sheets and bake for 8-10 minutes, until the edges are lightly golden.
While cookies cool, whisk the agave, vanilla, and cinnamon in a small bowl. Once cookies are room temp, drizzle or dip half in the glaze.