Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and honey until light and fluffy. Add in eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. Gradually fold this mixture into the wet ingredients to form a soft dough.

Divide the dough into 8 equal portions, roll each into approximately 1/8 inch thick layers, and cut into circles.

Bake the circles for about 5-7 minutes, or until the edges turn light golden. Let cool completely on wire racks.

In a mixing bowl, whip the heavy cream, sour cream, powdered sugar, and vanilla extract until soft peaks form.

Spread cream filling between each baked layer, stack carefully, and cover the exterior with remaining cream.

Refrigerate the assembled cake for at least 6 hours, preferably overnight.

Before serving, garnish with crushed nuts and a drizzle of honey.