Mix together the coconut flour, honey, butter, eggs, 1 teaspoon vanilla, and Real Salt. Put in an airtight container and store in the refrigerator for 3 hours or until firm.
Put the cream, milk, and coconut sugar in a saucepan. Bring to a slow-rolling boil, stirring constantly, until sugar has melted. Mix in the baking soda, turn the heat down to medium-low, and allow to thicken for 1 to 2 hours, stirring occasionally. Once the dulce de leche has reached a peanut butter-like consistency, remove from the heat, mix in the 1 teaspoon vanilla, and set aside to cool.
Once the dough is sufficiently chilled, preheat the oven to 350 degrees.
Roll out the dough on a surface lightly floured with coconut flour. Cut the dough into 24 3-inch circles.
Place the dough circles on an ungreased baking sheet and bake for 15 to 20 minutes or until the tops are a light golden brown.
While the cookies are baking, make the cocoa drizzle. In a small saucepan, whisk together the cocoa powder, maple syrup, water, and salt. Heat, whisking just about constantly, over medium heat until everything is thoroughly mixed together.
Transfer the baked cookies to a cooling rack and allow to cool completely.
Once the cookies are cool, spread about 1 tablespoon dulce de leche on one cookie then top with a second cookie. Continue with remaining cookies.
Drizzle with cocoa syrup and enjoy!