In a mixing bowl, combine flour, salt, baking soda, and cinnamon. Add the brown sugar, oil, honey, almond milk, and egg and blend until a smooth and sticky dough is formed. Wrap and chill the dough in the refrigerator for at least one hour.

Preheat oven to 350 degrees and line two baking sheets with Gefen Parchment Paper.

Remove the dough from the refrigerator and leave on the counter until room temperature. This will make the dough easier to roll out and shape. Roll the dough out on a lightly floured surface to around a quarter inch thick. Cut three-to-four-inch circles and place them on the baking sheet. Place a piece of chocolate in the centers and pinch each circle into a triangle.

Bake eight to 10 minutes, or until lightly browned and slightly firm to the touch. Transfer to a wire rack to cool completely.

Whisk together the egg whites, sugar, and lemon juice and warm in a double boiler (a heat-proof bowl set over a small pan of simmering water) until the sugar dissolves, around five minutes. Do not boil the egg white mixture. Pour into a stand mixer and beat on high until stiff peaks form, around five minutes.

Transfer the meringue to a piping bag with a round tip and pipe onto the cookies in a swirl, around two inches high, and freeze for at least 20 minutes and up to two hours.

While the meringue is in the freezer, melt the chocolate and oil over medium heat in a double boiler until chocolate is fully melted and shiny.

Dip the krembos into the chocolate (or pour chocolate on top). Set aside to harden.

Store in an airtight container in the refrigerator for three to four days.