In a bowl mix the sugar and honey. Stir well. Add a little the oil and stir until the mixture is homogenous. Separately, whisk the eggs. Add honey to the mixture, along with baking powder and cinnamon. Less is added to the flour, and after each addition the mixture was stirred well. Finally knead soft dough on floured surface until smooth and elastic. The dough is divided into two balls. Each ball is rolled out with a rolling pin on a floured surface, not very thick. Cut out shapes of hearts. Gingerbread arrange in pan on baking paper. Bake at 180 C, about 8-10 minutes or until gain brownish color. Allow to cool before to decorate. Chocolate for decoration is melted in a water bath. The walnuts are finely ground. Gingerbread are coated from one side with chocolate and sprinkled with walnuts, so as to be stuck to the chocolate.