Add almond flour, cocoa powder, tapioca flour, coconut sugar, and salt to a bowl. Whisk together until combined.

Add in the softened butter, honey, vanilla, and peppermint extract. Using a heavy spoon, mix the dough all together until fully combined with no visible butter streaks remaining. 

Transfer the dough to a piece of parchment or plastic wrap, and wrap it up. Chill the dough in the refrigerator for at least one hour or up to 1 day.

Once the dough is chilled, preheat the oven and line a baking sheet with parchment paper.

Place the dough on another piece of parchment paper on a work surface, and then sprinkle it with tapioca starch. Turn the dough over and sprinkle the other side with tapioca starch. Then place another piece of parchment on top of the dough. Roll the dough to a thickness of 1/4". Then, use your cookie cutter to stamp out as many cookies as possible. You can reroll the scraps to get more cookies.

Dust a mini off-set spatula with tapioca starch, and slide it underneath the cookie to lift it off the parchment and transfer to the baking sheet. If at any point the dough is too soft to handle, transfer it to the refrigerator to firm up for 10 minutes.

Bake the cookies for 15 minutes. Once done, transfer the cookies to a cooling rack.

Meanwhile, over a double boiler, melt the chocolate, coconut oil, and extract together. Drop the cookie into the melted chocolate until fully coated. Use a fork to lift the cookie out of the chocolate, letting the excess drop off. Transfer cookies to a piece of parchment paper. Repeat with the remaining cookies.

Let chill in the fridge (or freezer) for at least 10 minutes, or until the chocolate has hardened. Store in the refrigerator for up to 5 days, or the freezer for up to 3 months.