In a medium bowl, whisk the all-purpose flour, ground cardamom, ground cinnamon and salt. Set aside.

Next, mix the softened butter and brown sugar in a stand mixer with the paddle attachment until fluffy. Scrape down the sides of the bowl as needed. Then add the egg and the vanilla extract until fully combined.

On low speed, gradually add the dry ingredients to the wet ingredients until combined.

Now, beat 1.5 tablespoons orange zest and orange juice into the dough.

Turn the dough out onto a floured work surface and divide into two. 

Shape divided dough into logs (about 2.5 inch in diameter), wrap in plastic wrap, and chill for at least 2 hours or overnight (recommended).

Preheat oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. Set aside.

Remove cookie dough logs from the refrigerator and slice each log into 12 equally sized cookies.

Place cookies on baking sheets about 2 inches apart on lined baking sheets and bake cookies for 12-14 minutes.

Allow cookies to cool for 5 minutes on the cookie sheets and then transfer to a wire cooling rack to cool completely.

Once the cookies are cooled, now it’s time to melt the chocolate.

In a microwave-safe bowl, melt the chopped dark chocolate in 15-second increments (stir after each increment) until completely melted and smooth. 

Drizzle the dark chocolate over the cookies and sprinkle with sea salt and the remaining ½ tablespoon orange zest. Let chocolate set and enjoy!