In a large mixing bowl, add the ground nuts, crushed ginger snaps, icing sugar, cocoa powder and orange zest; mix to combine. Add the rum and honey, and mix well until a moist dough forms. Cover and chill until firm, at least 30 minutes.
Shape the dough into 1 inch (2.5 cm) balls and transfer to a parchment paper-lined tray. Cover and chill, at least 15 minutes.
Roll the rum balls in chopped pecans, icing sugar, cocoa powder or dip them in melted chocolate. Place in airtight container and refrigerate overnight or for up to two weeks.
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