In a saucepan, combine the grated piloncillo or dark brown sugar with the water and cinnamon. Heat over medium heat and once it simmers, adjust and lower heat to keep it at a low-medium simmer for about 15 minutes, or until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid. Add the butter and the honey into the hot liquid, and stir until it dissolves.
In a mixing bowl mix the flour, baking powder, baking soda and salt. Make a whole in the center and pour the piloncillo mixture. With a spatula mix it all together in an evolving motion until it is well incorporated. Lightly beat 2 eggs and incorporate into the dough. The dough will be sticky and gooey.
Place enough plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 3 hrs to overnight.
When ready to make the cookies, preheat oven to 375. Grease a couple cookie/baking sheets with butter. If using one sheet you may need to do a couple batches.
Remove the dough from the refrigerator. In a countertop, sprinkle a couple tablespoons of flour. Rub a bit of flour on the rolling pin as well. Roll dough until you have about 1/4" thickness. Using piggie cookie cutters (or other animals or shapes, but then you may need to change the name!), press down on dough, moving a bit on countertop, to make it easier to lift the shaped dough up.
Place the Piggies on the baking sheet as you shape them along. Gently brush cookie tops with lightly beaten egg. Roll the extra already used dough, wrap with plastic wrap and place in the freezer for at least 10 minutes before using again, or it will be too soft and sticky. Repeat to make remaining cookies.
Bake cookies in middle rack of the oven anywhere from 7 to 9 minutes. Remove from the oven and place on cooling rack. You may sprinkle with confectioners sugar on top. Enjoy with a glass of milk.