1. Preheat oven to 350° F.
2. Butter an 8-inch round cake pan. Line the bottom of the pan with a piece of parchment paper.
3. Butter the top of the parchment paper. Lightly dust the entire pan with cocoa powder. Set aside.
4. In a medium heat-proof bowl set over a pan of barely simmering water, melt the chopped chocolate, butter, honey, cream, and salt, stirring occasionally until the mixture is completely smooth. Allow the chocolate to cool for 10 minutes.
5. Next, add the cocoa powder, cinnamon, sugar, vanilla, and 1 tablespoon of cognac. Stir to combine.
6. Whisk in the Eggland's Best eggs one at a time.
7. Using a spatula, scrape down the sides and bottom of the bowl, making sure everything is well-mixed.
8. Pour the batter into the prepared pan and bake, in the center of the oven, for 24 – 27 minutes, or until the top is set. The cake will still be a bit wobbly.
9. Remove the pan from the oven and very slowly drizzle over the remaining 2 tablespoons of cognac, allowing it to fully absorb into the top and down the sides of the hot cake.
10. Allow the cake to cool in the pan for 10 minutes. Carefully remove the cake from the pan and allow to finish cooling on a cooling rack.
11. Serve with a bowl of crème fraîche on the side.

Decorating Tip: Give it a festive moment and decorate it with the outline of a paper snowflake (yes, just like the ones we made in kindergarten!) then dust the top in powdered sugar and edible gold glitter! You can make the paper snowflake in any pattern you want—feel free to be a kid again.

Entertaining Tip: This cake can be made in advance, wrapped in plastic wrap, and stored in the refrigerator for up to 3 days. Simply unwrap the cake, allow it to come to room temperature, then decorated it with powdered sugar and edible glitter.