Make the Cookies: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl, cream together the butter, sugar, and honey until light and fluffy.

Beat in the egg, vanilla extract, and peppermint extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Use a 2-inch round cookie cutter to cut out cookies.

Place cookies on the prepared baking sheet.

Bake for 8-10 minutes, or until the edges are firm.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Make the Chocolate Coating: Place the chopped dark chocolate in a heatproof bowl set over a saucepan of simmering water (double boiler). Stir until the chocolate is melted and smooth.

Stir in the peppermint extract.

Dip each cookie into the melted chocolate, coating it completely. Place the dipped cookies on a parchment-lined baking sheet.

Let the chocolate set at room temperature, or chill in the refrigerator for faster setting.