In a food processor with a steel blade, grind the biscuits into a thin powder.

Add melted butter and mix until smooth.

Press the crumbs onto the bottom and sides of a nine-inch (24-centimeter) round springform pan to form a crust.

Cool for 30 minutes in the freezer.

Chop the chocolate and put in a bowl. Melt in the microwave or a double boiler until it is melted.

In a mixer bowl whip honey and whipping cream into a very firm cream.

Add about two tablespoons of whipped cream into the chocolate and stir well to equalize the temperatures and textures.

Add the chocolate mixture to the remaining whipped cream and fold gently until a smooth mousse is obtained.

Pour the mousse into the cold crust and level the top.

Chill for about an hour in the refrigerator until firm.

In a mixer bowl, whip together cream, honey, instant pudding and cinnamon until you get a very stable whipped cream.

Transfer the whipped cream to a piping bag with a serrated tip and pipe mounds around the pie.

Decorate with squares of chocolate and nuts and serve.