Heat honey with sugar and butter in a saucepan until sugar has dissolved. Sift in flour and add gingerbread spices. Dissolve potash with ammonium carbonate in rum and add. Add finely chopped orange peel and mix well. Cool overnight in refrigerator.
The next day, preheat oven to 180°C (approximately 350°F). Spread dough in a greased baking tin about 1.5 cm (approximately 1/2 inch) high and bake for 20 minutes. Remove and cut into triangles.
Heat both chocolates over hot water baths to melt. Dip triangles in one type of chocolate and then drizzle with opposite chocolate. Dry and serve.