Line a tray with parchment paper. Set aside.

In large bowl, whisk together the icing sugar, ground almonds, graham cracker crumbs, cocoa powder, and bittersweet chocolate.

Stir in the vanilla, honey and the ⅓ cup of rum.

Chill for 15 minutes.

Scoop out about a level tablespoon amount of dough for each ball. Roll the dough in your hands into even balls and place them on the prepared tray.

Pour the additional rum into a shallow bowl and pour sprinkles and coconut onto separate small plates.

Roll each ball in the rum and then in the sprinkles or coconut.

Place back on the tray and allow to dry.

Chill for an hour. Serve chilled or at room temperature.