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1
Cut the plain cookies with a knife or a rolling pin.
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2
Set aside in a large bowl.
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3
Place the sugar, honey and unsalted butter in a large pot; stir over low heat until the butter is melted and the sugar is dissolved (take out a teaspoon and rub two fingertips on the mixture to make sure it is not grainy).
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4
Add the cocoa powder and mix well to blend thoroughly.
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5
Cool the mixture a bit and when it is lukewarm, start introducing the eggs, one at a time as well as the liqueur, stirring constantly; when the mixture starts steaming, add the cornstarch mixture and stir for a minute till thick; if you notice that it curdles, no need to panic, drop the whole mixture in a blender and process until smooth, a couple of minutes.
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6
Done.
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7
Transfer the chocolate mixture into the bowl with the broken cookies and nuts (if using).
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8
When the mixture had cooled a bit, spread a large sheet of aluminum foil or plastic wrap on a work surface and spread the mixture on it, shaping it like a fat sausage.
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9
Enclose it tightly and place in the freezer for at least 6 hours.
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10
To serve, cover the entire salami with powdered sugar; tie up with kitchen twine; slice and serve.
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11
Keep the remainder in the freezer.
