Pour honey and water into a saucepan; then let's heat everything over low heat until the honey has melted perfectly; then let it cool down.
In a bowl, sift together the flour, cocoa and baking powder. Then add the milk, sugar and cinnamon powder to the ingredients. Finally, we incorporate the honey.
Knead everything with hands until you get a nice compact and uniform dough. Let's transfer it onto the previously floured work surface and, with the help of a rolling pin, proceed to roll it out into a thin sheet. At this point, with the help of a pastry cutter we cut our susumelle biscuits.
We lift each biscuit with the help of a spatula and arrange it spaced from each other inside a baking tray lined with baking paper. We bake our susumelle at 190° (374F) and cook for 15 minutes.
The cookies will be ready when cracks appear in their backs. When cooked, we take them out of the oven and let them cool.
In the meantime, let's prepare the glaze: take a bowl and break up our dark chocolate inside; then we make it melt in a water bath. Once melted, we let it cool down. When it is lukewarm, we dip into the top of each cookie. As we glaze them we proceed to arrange them again on the pan to dry them. It will take a little more 60 minutes.