Mix together the flour salt and baking powder in a medium mixing bowl. In this recipe, the butter-sugar-egg mixture is made and then divided into two equal portions. One is flavoured vanilla and the other chocolate with cocoa.
Start by creaming the butter, sugar and vanilla till soft and fluffy. Beat in the egg till well incorporated. Also mix in the honey, vanilla, 1/3 cup cream and orange zest. Add the flour mixture and knead into a slightly soft smooth dough.
Divide the mixture into two equal portions. Knead in the cocoa powder and the 2tbsp cream into one portion till uniformly brown, a little soft and smooth. You will now have two balls of dough, one cream and one chocolate. Line baking sheets with parchment.
Start with the cream coloured vanilla dough. Pinch off roughly one-inch balls and roll each into a 1 cm thick and 6 cm long rope. Curve each into a half moon and place on the prepared baking sheets. Do the same with the chocolate dough. Attach each half-moon shape to one cream coloured half-moon and pinch the ends together to form a ring. This will create a half vanilla and half chocolate “hug”.
Refrigerate the shaped dough for 30 min to ensure the perfect shape when baking. Bake them at 180C (350F) for about 12-15 minutes, or until the white dough starts turning lightly golden in colour. Let them cool on the baking sheet for about 5 minutes. Then cool them on a cooling rack. Store in an airtight container. These cookies keep for about a week to 10 days.