In a food processor, pulse together pecans and oats until finely ground.
In a small pot, melt together sugars and honey, stirring until dissolved and simmering. Remove from heat and stir in all remaining ingredients, except chocolate. Pour into a bowl and refrigerate for 30 minutes.
Make two balls, each with about 2 teaspoons of mixture, stack on top of each other, and place on a parchment or silicon lined baking sheet. Then flatten with hand (or bottom of cup) to about 2 inches diameter.
Bake at 350°F for about 10 minutes, or until cookie is completely flattened and golden. Let cool completely before removing from pan.
To create spiderweb design, pour melted chocolate in a spiral, starting at center and working outward. Using a toothpick or skewer, pull chocolate out from center to edges.