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1
Process the sugar in a food processor until finely ground.
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2
Add the flour, hot chocolate mix, salt and baking powder, and pulse just to combine.
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3
Add the butter, and pulse until it is all incorporated into the flour and the mixture has a sandy texture.
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4
Add the eggs and vanilla, and pulse until the mixture comes together in big clumps.
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5
Turn the dough out onto a clean work surface, and knead a few times to form a ball.
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6
Divide the dough in half, and roll each half into a log about 8 by 1 1/2 inches.
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7
Roll each log up in a piece of parchment, and tightly twist the ends.
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8
Freeze until firm, about 2 hours up to 1 month.
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9
Position oven racks in the top and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
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10
Cut 1 log into 1/4-inch-thick slices (you should get about 24).
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11
Arrange 12 slices on each prepared baking sheet, and bake until the cookies lose their sheen and stay together when lifted with a metal spatula, about 12 minutes.
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12
Let cool on the baking sheet until firm enough to transfer to a rack to cool completely.
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13
Repeat with the remaining log of dough.
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14
Arrange 24 of the cookies, bottom-side up, on a baking sheet.
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15
Put a marshmallow half in the center of each.
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16
Bake until the marshmallows puff up and are hot.
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17
Gently press 1 of the remaining 24 cookies on top of each marshmallow to form sandwiches.
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18
Let the marshmallow centers cool while the cookies are on the baking sheet.
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19
Microwave the chocolate and honey in a microwave-safe bowl in 30-second increments, stirring in between, until completely smooth.
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20
Use the back of a spoon or a small offset spatula to spread some of the icing on top of each sandwich.
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21
Store for up to 2 days at room temperature in an airtight container.
