Preheat oven to 350°F. Line two sheet pans with parchment paper.
In a medium bowl, stir together sesame seeds, flour, and salt. Set aside.
In a small saucepan, combine the white sugar, brown sugar, heavy cream, honey, and unsalted butter. Bring to a boil, stirring frequently. Let boil for 2 minutes, until sugar is completely dissolved. Remove from heat and stir in the vanilla extract. The mixture will bubble.
Pour the butter-sugar mixture over the sesame mixture, using a rubber spatula to fold everything together. Let cool for about 10 minutes.
Scoop the sesame cookie dough using a standard .75oz cookie scoop or spoon. (For smaller cookies, use a teaspoon). Space the cookies about 3 inches apart, because they will spread significantly.
Bake on the center rack of your oven for 8-9 minutes, rotating the pans halfway through, until the mixture is no longer bubbling and the cookies are a caramel-y golden brown.
Let the cookies cool for 5-6 minutes on the sheet pan, or until they are stiff and slightly cooled. Using a thin spatula or butter knife, transfer to a wire rack to cool completely. Repeat with the remaining cookie batter.
Meanwhile, melt the chocolate. Add a couple of inches of water to a pot and bring to a simmer. Pour the chopped chocolate into another similar-sized pot or heatproof bowl, and place over the simmering water. Stir the chocolate until smooth and completely melted. Alternatively, you can microwave the chocolate in a heatproof bowl at 50% power in 30-second increments, stirring in-between, until melted. Let the melted chocolate cool for a few minutes.
With a small offset spatula or butter knife, spread about half a Tablespoon of melted chocolate on the bottom of each cookie. Place the cookies chocolate-side up on a parchment-lined cookie sheet and use the tines of a fork to create a wavy decoration. Alternatively, you can place the cookies chocolate-side down on a parchment-lined sheet so the chocolate seeps through the holes of the cookies. Let the chocolate set completely.
Place the cookies in an airtight container with parchment paper in-between each layer. Leave at room-temperature to prevent the chocolate from melting. Cookies will last for several weeks.