In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, granulated sugar, and 1/2 cup of honey until the mixture is light and aerated.

Incorporate the eggs one at a time, beating well after each addition. Mix in the vanilla extract and fresh orange zest.

In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves, and salt.

Gradually add the dry ingredients to the wet mixture on low speed, mixing only until a soft, uniform dough forms. Do not overwork.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax and the flavors to meld.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Portion the chilled dough into 1-inch balls (approximately 25g each) and place them on the prepared baking sheets, spaced 2 inches apart.

Bake for 12 to 15 minutes, or until the bottoms are lightly golden and the tops are set but not browned.

Remove the cookies from the oven and transfer them to a wire cooling rack.

While the cookies are still warm, heat the remaining 1/4 cup of honey in a small saucepan or microwave until it reaches a thin, pourable consistency.

Brush the top of each cookie with the warm honey glaze and immediately top with nonpareil sprinkles.

Allow the glaze to set completely before storing the cookies in an airtight container.