Lebkuchen

In a small saucepan, combine the honey, molasses, butter, brown sugar, and orange and lemon zests and place over low heat, stirring, until the butter has melted and everything is well combined. Remove the pan from the heat and let cool.
Meanwhile, in a large bowl, combine the flour, cinnamon, ginger, nutmeg, cloves, and salt together and then stir in the ground almonds.
Add the melted butter mixture and the beaten egg to the flour mixture and mix until a dough forms. (The dough will be pretty sticky. That’s okay.)
Turn the dough onto a well floured surface and knead, pushing and pressing the dough onto the work surface and turning it around often. Do this for just a minute or so, until smooth. Wrap the dough in plastic wrap and place in the fridge for at least 4 hours or up to overnight.
Preheat the oven to 350°F (180°C) and line 2 rimmed baking sheets with parchment paper.
Roll the dough to a thickness of 1/4 inch (6 mm) on a lightly floured surface.
Use your cookie cutters to stamp out shapes and transfer to the prepared baking sheets. Gather up the dough scraps, roll the dough again, and cut as many shapes as you can. (Alternatively, you can simply cut the cookie dough into 2-inch squares.)
Bake the cookies for 10 to 12 minutes, or until just beginning to brown at the edges. Transfer to a wire rack to cool completely before glazing.

Combine the chocolate and oil in a heatproof bowl placed over but not touching a pan of barely simmering water. Stir until the chocolate has melted. Remove from the heat and then let cool for 10 minutes before using. (Alternately, you can melt the chocolate and oil in a heatproof bowl in the microwave on low in 10-second increments.)

Sift the confectioners sugar into a bowl and gradually whisk in enough water or lemon juice to make a smooth icing that coats the back of a spoon. If a runnier icing is desired, add more water or juice a few drops at a time.

Spread the chocolate glaze or icing over the cookies with a knife, offset spatula, or back of a spoon. Decorate with silver balls or pipe more glaze or icing over the cookies with a piping bag. Let the chocolate or icing set completely before serving.