Gingerbread Tree Ornaments

For the dough, mix the honey with the butter and sugar in a saucepan and heat gently until the sugar is melted and the mixture turns a golden brown color. Remove from heat and set aside to cool to room temperature. Mix the flour in a bowl with the cocoa, spices and the lemon zest, and make a well in the center. Add egg, honey mixture and the Hirschhorn salt dissolved in 1 tablespoon cold water to the well and mix with the dough hook of an electric hand mixer to a smooth dough. Cover the dough and let it rest for one day at room temperature. Preheat the oven to 180°C (approximately 350°F). Put the dough on a floured surface, roll out to 7 mm (approximately 1/2 inch) thickness and cut out circles of 6 cm (approximately 2 inches) in diameter. Centrally cut a small hole of about 1-1.5 cm (approximately 1/2 inch) in diameter in each. To decorate, top circles with almonds and cherries and lightly press.

Place the gingerbread circles on a baking sheet lined with parchment paper and bake in preheated oven for 15-20 minutes.