Preheat your oven to 350°F (175°C).

Beat together softened butter, sugar, and honey until light and fluffy, about 5 minutes. Gradually add eggs.

In a separate bowl, whisk together flour, baking soda, and cinnamon. Combine with wet mixture to form dough.

Divide the dough into 8 portions and roll out each to about 1/8 inch thick. Cut out circles for cake layers.

Bake the cut circles on lined baking sheets for about 5-7 minutes until golden. Cool on wire racks.

Whip heavy cream until soft peaks form. Fold in sour cream, powdered sugar, and vanilla extract to create filling.

Assemble the cake by stacking baked layers with cream filling in between. Cover entire cake with remaining filling.

Chill the assembled cake in the refrigerator for at least 6 hours or overnight.

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