In a small bowl, whisk together the hazelnut meal, all-purpose flour, cocoa, baking powder, and salt. Set aside.

In a separate medium bowl, whisk the brown butter, vanilla, honey, and melted chocolate. Allow to cool while mixing the eggs.

In a stand mixer fitted with the whisk attachment, whip the eggs and sugar on medium-high speed for 5 minutes, until thick, foamy, and light in color. Turn the speed to low, and add the brown butter mixture. Fold in the flour mixture, mixing until combined.

Refrigerate until well chilled, at least an hour, but overnight is best. You can let it sit in the refrigerator for up to 3 days.

Preheat the oven to 375°F / 190°C. Generously butter and dust a madeleine pan with cocoa powder, tapping out the excess, or coat with beeswax (see Baker's Note page 155).

Using a #70 (2½-teaspoon) portion scoop, fill each well three-quarters full of batter. Using wet fingers, flatten the batter. Place in the freezer for 10 minutes. The batter should be stiff, but not frozen solid.

Bake in the middle of the oven for about 10 to 12 minutes, until the edges are a caramel color and centers are puffed and set. Let cool for a minute, then remove from the pan. Let cool completely on a cooling rack. If you are baking multiple batches, you will need to wipe the pan clean and reapply the butter and cocoa.

Drizzle with the remaining melted chocolate and sprinkle with chopped hazelnuts. These cookies are best eaten the day they are baked.