For the cinnamon cake, separate eggs into yolks and whites. Beat egg whites with half of the honey until stiff. Beat the egg yolks with the remaining honey and lemon zest until foamy. Mix the flour with the cinnamon and slowly fold into the yolk mixture together with the beaten egg white. Pour the mixture into a greased cake tin and bake in a preheated oven at 180 ºC for about 50 minutes. For the cream, bring half of the whipped cream to a boil and stir in the chocolate until it dissolves, then allow to cool. Whip the remaining whipped cream until stiff and slowly fold into the cooled mixture. Stir half of the espresso and brandy into the cream. Divide cooled cinnamon cake into three cake layers. Soak cake layers with remaining espresso and brandy. Then spread bottoms first very finely with apricot jam and then about finger-thick with cream and place on top of each other. Melt the dark chocolate coating in a hot water bath, then stir in 1 pinch of cinnamon and coat the cake with it. Make stars out of the wafer leaves and dip them into the melted cinnamon couverture and decorate the surface of the cake with them.