Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper.
In a bowl, combine flour, salt, cinnamon and baking soda.
In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes. Add vanilla extract and honey. Mix to combine, then add oil.
Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5-10 minutes.
Shape 2 tbsp balls, place on baking sheets and press flat. Bake for 12-15 minutes, until golden. Let the cookies cool down completely.
Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each.
Dip cookies halfway into chocolate. Let it set. Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.