Place honey, sugar, water, and lemon zest in a small saucepan and simmer until the sugar is dissolved.
Combine the flours, nut meal, cocoa powder, baking powder, baking soda, Lebkuchengewürz, cinnamon and salt in a large mixing bowl. Stir in the candied orange peel. Stir the warm honey syrup and the milk into the flour and stir to combine until a stiff dough forms. Start will less milk and add more as needed if the dough is too dry. Cover and let sit overnight or up to 24 hours to allow the flavors time to mature.
Preheat the oven to 350 F (175 C).Divide the dough into 4 equal pieces and roll each piece into logs about 1 to 1 1/2 inches in diameter. Place the logs about 3 inches apart on a lined baking sheet. Gently press to slightly flatten the logs. Bake for 15 minutes. Let cool a few minutes and then, while the gingerbread is still warm, slice each log at a diagonal into 1 to 1 1/2 inch wide pieces. Let the Magenbrot air dry at room temperature overnight or up to 24 hours.
To Make the Glaze:Place the sugar and water in a small saucepan and, using a candy thermometer, simmer until the mixture reaches 234 F (113 C). If you don't get it fully up to this temperature the glaze will not set and will be wet and sticky. If the temperature far exceeds 234 F the glaze will be dry and crumbly. Get it as close to 234 F as possible (a little over is better than a little under). Once the mixture reaches 234 F remove it from the heat and whisk in the cocoa powder and vanilla extract.
Place the Magenbrot in a large mixing bowl and immediately pour over the hot glaze, stirring to evenly coat the Magenbrot. Place the wet Magenbrot on a lined baking sheet in a single layer so they are not touching each other and let them dry completely. Once completely dry, store the Magenbrot in an airtight container where it will keep for 2-3 weeks. Makes about 60 pieces depending on the width.