In a stand mixer, cream together brown sugar and margarine. After uniformly combined, add in eggs, honey, Rivulet Pecan Liqueur, and vanilla. Blend until smooth.
Add in dry ingredients (minus pecans): flour, kosher salt, baking soda, cinnamon, and nutmeg. Mix well. Add in the pecans and mix until they have evenly dispersed. For best results, let dough chill until completely firm. You can use either the refrigerator or freezer, though I use the freezer.
Make small balls out of the dough + bake for roughly 8-11 minutes (or until the cookies have reached your desired level of doneness).