Melt in a saucepan the butter and honey, remove from heat, add 1-2 tablespoons of flour and quickly stir.

In a separate bowl, lightly beat the sour cream with egg, sugar, salt, vanilla, cinnamon and cocoa, add the butter-flour mixture, stir, add the flour and baking powder, knead the dough, it should be a little sticky.

Protiven grease with butter and sleep in a little flour from the dough to tear off small pieces, mold the balls, lay on a baking sheet (hands can be lubricated with vegetable oil so the dough does not stick).

The oven heated to 200 degrees. Bake the cakes for about 15 minutes, readiness check a match. Separately in a saucepan mix water, sugar and cocoa, boil for 5 minutes on low heat. The finished cakes to grease with glaze while they are hot. Allow to cool.