Heat oven to 350°F. Line two baking sheets with foil and grease lightly. In heavy saucepan, combine butter, sugar, cream, and honey. Stir over low heat until sugar is dissolved, about 5 minutes.
Increase heat and bring mixture to a boil. Brush down sides of pan with damp pastry brush or damp paper towel to prevent sugar crystallization. Cook until a candy thermometer reads 238°F (soft ball stage). Remove from heat and quickly stir in oats, almonds, ginger candy, flour, and lemon rind.
Drop by tablespoonfuls onto sheets, spacing 3 inches apart. Dip fork tines into cold water and press top of each cookie to flatten. Bake 8 to 10 minutes, until light golden and set. Reverse sheets halfway through baking.
Transfer sheets to wire racks and let stand until cookies are completely cool, about 2 hours. Gently loosen from foil. Repeat with remaining batter.
With spoon, drizzle cookies with chocolate. Let stand until dry. Store between layers of waxed paper.
