1 Preheat oven to 350 F. Oil a rimmed cookie sheet.
2 Heat honey, sugar, and butter in a saucepan until sugar and butter are melted, stirring constantly. Let cool.
3 Mix flour, pumpkin pie spice, cocoa, and baking powder together and set aside.
4 In a large mixing bowl, beat together the eggs with the rum. Add the cooled honey mixture. and mix. Slowly add in flour mixture and mix until smooth.
5 Spread dough onto cookie sheet, appoximately 1/2 inch thick. Smooth top and bake for 20 - 30 minutes, or until wooden toothpick inserted in center of cake comes out clean. Let cool.
6 To assemble, knead marzipan with 1/3 cup icing sugar and almond extract. If too soft, add a bit more icing sugar.
7 Roll out marzipan mixture between two layers of plastic wrap until it is the size of the cake.
8 Cut the cake horizontally to make two layers. Brush bottom layer with jelly or marmalade and then cover with marzipan.
9 Next brush jelly or marmalade over marzipan layer. Cover with top cake layer. Cut into 1-inch (approx. ) squares.
10 In a double-boiler, melt chocolate and mix with 1 cup icing sugar, water or milk, and butter.
11 Dip "dominosteine" in chocolate and let set on cookie rack until chocolate has hardened. Place melted white chocolate in a small pipping bag and decorate the chocolate squares with dots of melted white chocolate for a domino decoration.