Preheat the oven to 375 degrees. Line four large baking sheets with parchment paper.
In a small bowl, combine the almonds, orange peel, and flour. Set aside.
In a heavy, nonreactive saucepan, place the butter, sugar, honey, and cream. Cook over medium-high heat, stirring continuously, for about 8 to 10 minutes. Using a candy thermometer, test the temperature of the mixture. When it reaches 248 degrees, add the almonds, orange peel, and flour. Cook and continue to stir until the mixture pulls away from the sides of the pan, about 6 minutes. Let the dough cool until you can handle it.
Working quickly, take a heaping teaspoon of the dough, roll into a ball, and place on the baking sheet. Continue with the rest of the dough, placing the balls 3 inches apart in rows 4 cookies long and 2 cookies wide. Bake on the center rack in the oven for 5 minutes, or until each cookie has spread to 3 1/2 inches in diameter and set up slightly but is still soft; do not overbake. Let the cookies cool on the baking sheets.
In the top of a double boiler, melt the chocolate chips over barely simmering water. Using a serrated knife or a plastic pastry comb. with 1/2-inch teeth, spread the melted chocoalte on the bottom of the cooled cookies. Let the cookies dry, chocolate side up, on the baking sheets. Store cookies in an airtight container.
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