Combine honey and brown sugar in a mixing bowl and heat in the microwave for 30 seconds at a time, stirring until dissolved.

Add cubed unsalted butter, orange zest, and lemon zest, stirring until the butter is melted and smooth.

Stir in baking powder, baking soda, salt, spices, and beaten egg until fully combined.

Fold in all-purpose flour and ground almonds, mixing to form a soft, slightly sticky dough. Add lemon juice if the dough feels too dry.

Shape the dough into a ball, cover with a towel, and let it rest for at least 1 hour or overnight.

Preheat oven to 350°F (180°C) and prepare the glaze by mixing powdered sugar, lemon juice, vanilla extract, and rum until thin.

Divide the dough into thirds and roll out to about 2 cm thick. Cut into desired shapes with cookie cutters.

Place cookies on a baking mat and bake for 12 minutes. Repeat with remaining dough.

Transfer warm cookies to a wire rack and brush with the glaze immediately. Allow to dry and add a second layer if desired.

Sprinkle with sanding sugar, sprinkles, or flaked almonds while still wet.

Store in a cake tin separated by parchment paper, adding orange peel strips to keep fresh.