Melt margarine on medium low heat in a small-medium pot.
While it’s melting, whisk together remaining ingredients in a separate bowl (except honey). Once margarine is fully melted, add in contents of bowl and honey into pot and whisk to fully combine with margarine. Whisk until all sugar is dissolved and no large clumps remains (about 1 min). Batter should be shiny and grainy but consistent. Remove from heat and set aside to thicken up.
Heat oven to 350.
For traditional thin crispy Lacey Cookies, rest batter for 10-20 min at room temp. For a slightly thicker chewier version rest for 30+ min in the fridge.
After batter has rested, scoop teaspoon amounts of batter 3 inches apart on a metal sheet pan with parchment paper (this part is important! You will not get the same results with aluminum pans and without parchment paper they will stick). For chewy version, roll into tight balls.
Bake for 6-8 minutes until cookies have spread and cookies are golden brown (edges will be a deeper brown).
Take out of the oven and cool them until they’re set 15-20 minutes. Decorate with melted chocolate however you want! Drizzle on top, sandwich two, the possibilities are endless. Let chocolate set at room temp or the fridge and enjoy!!