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Preheat oven to 350°F. Line 2 baking sheets with Silpat liners.
Add almonds to a food processor and pulse several times until the texture of breadcrumbs (but not so much that you make almond butter!).
Heat butter, brown sugar, and honey in a saucepan until melted. Transfer to a mixing bowl and stir in flour, vanilla, and almonds. Allow cookie batter to rest for 5 minutes.
Drop rounded 1 teaspoons of batter, 3 inches apart, on prepared baking sheets. Bake for 7-8 minutes until golden brown, watch them close so they don't over-bake!
Lift the Silpat with cookies up and off the hot baking sheet and onto your counter to cool (to stop them cooking!). Once cooled off, transfer to wire rack.
Melt chocolate in the microwave or double boiler. Allow chocolate to cool for about 15-20 minutes. Then spoon a thick layer of chocolate onto a cookie, sandwich gently with another cookie. Allow to set.