Pour the melted chocolate into silicon molds (in the shape of a cup). Shake the molds so that the chocolate fully coats the sides and bottom; then invert it to allow the extra chocolate to drip out. You will be left with a thin lining of chocolate. Neaten the edges by scraping off any chocolate sticking over the top of the mold.

Freeze the molds for five minutes. Remove the cups carefully from the molds. Repeat this process until all the chocolate is used. Carefully remove the chocolate cups you have just made from the molds. Freeze an additional 15 minutes.

Melt both chocolates in a double boiler and mix well.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Cut the honey cake into 1/2-inch squares. In a small bowl combine the sugar, cinnamon, and melted margarine. Pour this evenly over the cake squares. Bake on a lined baking sheet for 12 minutes, stirring occasionally. Let cool.

Whip the nondairy topping and vanilla extract well. In a separate bowl, beat the whole eggs with sugar for five minutes. Add the honey to the eggs and beat an additional minute. Fold the whipped topping and eggs together. Carefully fold in the cooled honey cake.

You have two options. The first method is to spoon the ice cream into silicon molds in the shape of a half-ball and freeze. When frozen, transfer the ice cream inside the chocolate cups and garnish.

The other method is to place the ice cream into a container and freeze. When frozen, scoop out balls with an ice cream scooper. Fill the cups with ice cream balls.

To make the garnish, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). 

Combine the sugar and water in a small saucepan. Cook over a medium high flame for five minutes, until the sugar melts. Let this cool. Slice the mini apples thinly and dip them in the sugar water. Lay them flat on a baking pan and bake for 12 minutes until they brown slightly. Position on top of the ice cream scoops.