Place chocolate in a bowl on top of a double boiler, over (but not in contact with) simmering water, until chocolate has melted. Remove from heat. Cut butter into small pieces and mix into the heated chocolate until melted.
Using a mixer fitted with the paddle attachment, beat eggs and gradually add sugar and honey until mixture is light and falls into thick, smooth ribbons (about 10 min). Fold egg mixture into chocolate mixture.
Place cocoa powder, salt, and ground almonds in a bowl and mix, then gently add to the chocolate mixture. Cover and refrigerate for several hours or until firm enough to roll into balls.
Preheat oven to 325F/160C. Line a baking sheet with parchment paper.
Form dough into 1-inch/2.5cm balls (using an ice cream scoop makes it easier). Working quickly, roll the balls in granulated sugar and place on the baking sheet 2-inch/5cm apart. Bake for about 12 minutes, until the cookies appear moist but not wet. Allow to cool slightly, then dust with powdered sugar.