Cream the softened butter and sugar with electric mixer. Add the eggs, one at a time. Add the vanilla, honey, molasses and orange zest.
In a separate bowl, combine the dry ingredients (flour, corn starch, baking powder, baking soda, and cocoa). Add the dry ingredients to the wet ingredients just until mixed. Do not overwork nor knead.
On a floured surface, shape the dough into a rectangular disc. Cover in plastic wrap and place in the fridge to chill for at least 2 hours.
Roll the dough out until it’s 1/4-inch thick. Cut out cookies with a circular cutter (you can make them bite-size or use a 3-inch cutter). Place them on a baking tray and chill in the fridge for 2 more hours.
Preheat the oven to 350°F. Bake the cookies for 5 to 7 minutes. Cool on a wire rack.
Once cooled, spread or pipe some dulce de leche on each cookie and create sandwiches (make sure the flat bottoms become the outer sides of the sandwich cookies).
Place back in the fridge to chill while you prepare your chocolate: Melt and temper your chocolate over a double boiler (or in the microwave). Dip the chipped cookies into the chocolate completely and set aside on a wire rack to set.
Manuel Betancourt is a New York City-based writer. He’s a pop culture enthusiast, an amateur baker, and an eternal Buffy fan. His work has appeared in Film Comment, The Atlantic, Vice, INTO, and Esquire, among others. He’s a regular contributor to Remezcla, Electric Literature, and one of the co-authors of the middle-grade graphic novel The Cardboard Kingdom.