Preheat oven to 375 degrees F.

First, make the cookies. In a large bowl, whisk together eggs, oil, sugar and salt. Then add in ginger, cinnamon, cardamom, 2 cups flour and baking powder. Mix together with a spoon, and then knead until the dough is uniform and comes together, adding more flour as necessary. Dough should be slightly sticky and soft. Then add in rainbow sprinkles and knead just to incorporate.

Cover dough with plastic wrap and let rest for 10 minutes. Then roll out dough into ½ - 1 inch wide ropes and cut into pieces. Roll each piece into more sprinkles and form balls. Place balls ½ inch apart on parchment lined cookie sheets.

Bake for 15 minutes or until golden brown. Let cool.

In a large stockpot, bring honey, cinnamon, ginger, vanilla and orange zest to a boil. Lower to a simmer and simmer for 10 minutes. Then add cooked balls, almonds and dried cranberries and simmer for 10 more minutes. Spoon into serving cups and sprinkle with nonpareils. Let cool and serve! Store in an airtight container at room temperature.