Chocolate Biscuit Cake

2 1/2 cups semisweet chocolate chips (15 oz.)
3/4 cup (6 oz.) salted butter
3 tablespoons honey
1/3 cup heavy cream
2 teaspoons vanilla extract
2 cups coarsely broken butter cookies, such as Pepperidge Farm Chessmen Cookies
1 1/4 cups bittersweet chocolate chips (8 oz.)
1 cup heavy cream
1 tablespoon honey
2 teaspoons vanilla extract
1/2 teaspoon kosher salt

Prepare the Biscuit Cake:
Line an 8-inch springform pan or cake pan with plastic wrap, extending 4 inches over the sides (to use as handles).

Pour water to a depth of 1 inch into bottom of a medium size heavy-duty saucepan; bring to a boil over high.
Reduce heat to medium. Place semisweet chocolate, butter, and honey in a medium-size ovenproof bowl;
place bowl on top of pan over simmering water.
Cook, stirring often, until chocolate is melted, 6 to 8 minutes.
Whisk in cream and vanilla until combined. Remove from heat.
Gently stir cookies into chocolate mixture, and pour into prepared pan.
Using the back of a spoon, press gently to make sure mixture is even.
Cover with plastic wrap.
Chill until set, 2 to 24 hours.

Prepare the Rich Ganache:
Place bittersweet chocolate in a medium bowl.
Heat cream in a small saucepan over medium just until cream begins to boil;
pour over chocolate, and stir until smooth. Stir in honey, vanilla, and salt.
Let stand until spreading consistency, 10 to 20 minutes.

Remove plastic wrap from cake.
Transfer cake from pan to a wire rack set in a baking sheet lined with parchment paper.
Slowly pour warm Rich Ganache over cake, spreading to edges and on sides.
Chill 1 hour before serving.
Store any leftovers covered in refrigerator.