Chop the candied lemon peel very finely. Knead flour, cocoa, baking powder, gingerbread spice, aniseed, honey, eggs, sugar, butter and candied lemon peel into a smooth dough. Wrap in cling film and chill for about 30 minutes.
Roll out the dough and cut out cookies with various cutters. Place on three to four baking trays lined with baking paper. Bake one after the other in a preheated oven at 180 °C for about 10 minutes.
Let it cool down.
Melt glazes separately. Decorate cookies with them as desired. Leave to dry.