Heat the honey, sugar, butter and milk in a saucepan and stir until the sugar has completely dissolved. Then let everything cool down.
Mix the flour with the baking powder and sift. Add the cardamom, clove powder, cinnamon, gingerbread spice and cocoa powder. Stir the mixture into the honey mixture. Then fold in eggs as well as chopped almonds and preheat the oven to 175 °C.
In the meantime, carefully grease a mini muffin tray or place paper molds inside and pour the honey mixture into a piping bag. Pipe a thin layer of the mixture onto the bottom and around the edges of each muffin tin.
Spread 1 tsp of pineapple jam on each and then pipe a pastry lid on top. The cups should now be two-thirds full.
Place the muffins in the oven on the middle rack, bake for about 25 minutes and then remove. Let cool slightly and remove from the pan. Dust with powdered sugar.
Melt milk chocolate glaze in a hot water bath, then place a blob of it on the top of each muffin and place candied pineapple pieces on top.
Allow the chocolate coating to set and serve.