If using almonds, grind the almonds very finely until the texture is light and fluffy.
In a glass measuring cup of bowl, add 3 tablespoons butter, 3 tablespoons honey, and ⅓ cup semisweet chocolate chips. Microwave for 10 seconds intervals, stirring after each, until fully combined. (Alternatively, use the stovetop method here to melt the chocolate and stir in the butter and honey until fully combined.)
In a medium large bowl, beat one egg with a whisk. Then add ½ cup of the almond meal, ¼ teaspoon cinnamon, 1 pinch of kosher salt, 1 pinch of cayenne pepper, and the chocolate mixture and stir to combine.
Butter two 5-ounce ramekins. Pour in the batter, and bake for 35 minutes until a toothpick comes out nearly clean.