Place the butter, honey and sugar in a small pot. Melt the ingredients on the stove on low heat, while stirring throughout.
Remove the pot from the heat and leave it to rest until it reaches room temperature.
Now add the gingerbread spice, baking powder, cocoa powder and egg to the honey mixture. Using a hand or stand mixer, mix the ingredients until combined. Now slowly add in the flour and knead to a thick dough.
Cover the dough, or place in an airtight container and leave to rest for at least 5 hours at room temperature.
Preheat your oven to 170°C or 338°F top to bottom heat.
Using a rolling pin, roll the dough to a approximate thickness of 5 mm. As the dough it very sticky, I would recommend using a non-stick baking mat, or roll out the directly on the baking parchment. You might also find that the dough is sticking to your rolling pin. To prevent that from happening I used cling film on top of the dough. - if you find he dough is too dry and starts cracking you can carefully brush a little milk on top).
Using your cookie cutter or using a self cut template, cut out the hearts and place them on a tray lined with parchment.
Using a small round object (I used a lid of a pen 🙂 cut out the two holes for the string to threat through later.
Bake in the oven for about 12-15 minutes. Check that they do not turn too dark.
Leave to cool completely before decorating.