In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the paddle attachment), beat granulated sugar, butter, brown sugar, cinnamon, orange zest, and salt, scraping down the bowl with a rubber spatula as needed, until light and creamy, 1 to 2 minutes.

Add egg, baking powder, and baking soda and beat, scraping down bowl with spatula as needed, until totally combined, about 45 seconds.

Add flour and beat on low just until incorporated. Cover and chill while preparing the filling.

In a medium bowl, mix pistachios, honey, salt, and ¼ tsp. cinnamon until well combined.

In a second medium bowl, stir together granulated sugar and remaining 2 tsp. cinnamon.

Line 2 baking sheets with parchment paper. Using a tablespoon measure, scoop 26 level tablespoons of dough onto 1 prepared baking sheet, then flatten each portion into a disk.

(Dough will be sticky; slightly damp hands will help with this, but if too sticky to work with, chill 10 minutes and then try again).

Scoop 2 tsp. pistachio filling onto 13 of the dough disks, then sandwich each with a second disk of dough. Pinch edges to seal, then roll into balls.

One at a time, roll each ball in cinnamon sugar, then return to baking sheet. Chill balls 30 minutes.

Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 350°.

Divide chilled balls between baking sheets, spacing 2" apart. Bake cookies, rotating top to bottom and front to back halfway through, until set on top but still soft in the middle, 11 to 13 minutes total.

Let cool 2 minutes on baking sheets before transferring to a wire rack to cool completely. Once cooled, drizzle with honey and top with pistachios.