Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine the eggs and vanilla extract and mix until combined.

Add whole wheat pastry flour, hazelnut meal, salt, baking powder, and cinnamon and mix until just combined.

Add honey, chopped Mexican chocolate, and coarsely chopped walnuts and fold everything into the dough.

Turn the dough out onto the prepared baking sheet.

Using your hands, shape the dough into a loaf about 12 inches long and 2.5 inches high.

Bake for 40-45 minutes, or until the edges are golden brown.

Remove from the oven and transfer the loaf to a wire rack to cool for 10 minutes.

Place the loaf on a cutting board and cut it into biscotti slices about 3/4 inch thick.

Place the biscotti on their sides (cut side up) on the baking sheet.

Bake for 10 minutes.

Carefully flip the biscotti to the other side and bake for 10 more minutes.

Remove from the oven and allow to cool completely.

While the biscotti are baking, prepare the Mexican chocolate drizzle by filling a saucepan with hot water and bringing it to a boil.

Place the chopped Mexican chocolate and coconut milk/cream in a smaller saucepan that fits over the boiling water.

Gently heat the chocolate, stirring constantly, for about 2 minutes, or until melted.

Remove from heat and let the chocolate cool slightly.

Transfer the melted chocolate to a plastic sandwich bag and cut a small hole in one corner.

Drizzle the chocolate over the cooled biscotti in desired designs.

Let the chocolate cool and harden before serving.