1. Mix wet ingredients: In a large bowl, mix the brown sugar, softened butter, and honey together until you have a smooth mixture.

2. Stir in the egg and vanilla extract.

3. Combine dry ingredients: Add all the remaining cookie ingredients (flour, ground almonds, cocoa powder, baking powder, spices, and salt) except the mixed peel to the bowl. Mix well, then use your hands to press everything into a very sticky dough ball.

4. Add peel and chill: Gently knead the candied mixed peel (or zest) through the dough until evenly distributed. Cover the bowl and place the dough in the fridge for at least 30 minutes to firm up.

Preheat your oven to 350°F (180°C) and line one or two large baking trays with baking paper. Remove the dough from the fridge and, on a lightly floured surface, roll it out to about 1/4 -inch (1 cm) thickness.

5. Cut shapes and bake: Dip a heart-shaped cookie cutter in flour if it sticks to the dough, cut out your cookies, and place them onto the lined trays. If the dough seems too soft and won't pick up without tearing. Put the tray in the freezer for 15-20 min until it firms up.

Bake for 8 minutes, flip the pan and Bake another 5 to 8 min. depending on how soft you want the cookies

You know gingerbread cookies are done when the edges look set and slightly browned,
the tops lose their shiny, wet look and become matte, and they feel firm but not hard when gently touched.
For softer cookies, pull them when the edges are just set and the center is still slightly soft;
for crispier ones, bake until they are fully dry and darker. 

6. Cool completely: Let the cookies cool completely on the tray before glazing.

7. Glaze the hearts: Once cooled, melt the dark chocolate. Dip each Lebkuchen heart into the chocolate, one at a time, allowing the excess to drip off. Place them back onto the lined tray to set. Store: Store the finished cookies in an airtight container. The flavor improves over the next few days as they soften.