melt the chocolate chips in a bowl over simmering water (double boiler)
mix together the almond flour, arrowroot powder and salt
in a separate bowl, whisk the butter, eggs, honey and vanilla extract
with rubber spatula, gently mix dry and wet ingredients together to form a batter being careful not to over mix or the batter will get oily and dense
divide the batter into two equal size balls
add the melted chocolate and raw cacao powder to one half and mix to incorporate the chocolate into the batter
wrap each half of dough separately in plastic wrap and refrigerate for 1 hour. Alternatively, you can freeze the dough for 30 minutes.
roll the vanilla dough into a 10-inch square between 2 pieces of parchment paper then remove the top sheet
repeat the process with the chocolate dough then flip the chocolate dough on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs adhere.
trim the edges of the dough with a knife then carefully roll the dough into a tight log. If you have trouble rolling the log, lift up the parchment paper and use it for leverage.
freeze the dough for 30 minutes
using a knife, cut chilled dough into ¼-inch thick cookies and transfer each piece to a cookie sheet lined with parchment paper
bake at 325°F for about 10 minutes or until the top and edges start to turn brown
allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack