In a bowl, combine the flour, cinnamon, ginger, and salt, and set it aside.

In a saucepan, combine the honey, butter, sugar, salt, and vanilla extract. Heat over medium heat until well combined, and the first small bubbles are visible on the surface.

Lower the heat to low and add the baking soda, whisking well. Remove from the heat if the mixture bubbles too much. After a few seconds, the reaction will subside. Cook for 1 minute, whisking continuously or until the mixture becomes a light amber color.

Remove from the heat and let it cool down for 2-5 minutes. Then, slowly pour the mixture into the bowl with the egg while whisking vigorously.

Sift in the dry ingredients and mix until the dough has formed. It should be sticky, like a very thick paste. If the dough is runny, add 1-2 tablespoons of flour and mix again.

Wrap the dough in plastic wrap and place it in the fridge for 1 hour or overnight.

Roll out the dough on a floured surface or between two parchment papers so that it's ¼" (½ cm) thick. Cut out 22 cookies using a 3" (7cm) round cookie cutter. Collect the cookie dough scraps and reroll them when needed. You can make more cookies using a smaller cookie cutter.

Place them on baking sheets lined with parchment paper, leaving at least 1" (2cm) of space between each cookie, and place them in the fridge while the oven preheats to 340F (170C).

Bake in batches for approximately 10 minutes or until the cookies have puffed up, spread out, and the dough is no longer shiny.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them onto a cooling rack to cool completely.

Melt ⅔ of the chocolate in a microwave. Add the rest of the chocolate and mix until all the chocolate has melted. Transfer the chocolate into a piping bag and cut off the end, making a very small opening.

Attach the noses using the chocolate and then draw deer horns with it on a completely cooled cookie. Let the chocolate set before serving the cookies.