Cream butter/margarine with sugar, vanilla and almond extract. Add tahini and honey/agave nectar and blend until smooth.
In a separate bowl, which flour and salt. Add it to the wet mixture until it all comes together.
Cover and refrigerate for 1 hr.
Use a small cookie scoop or tablespoon to portion into small balls (about 1 tbsp of dough). Roll into a smooth ball, and if you want you can roll it in the sesame seed too for added crunch and flavour. Place on a cookie sheet lined with baking paper. Allow about 4cm between each cookie as they spread a lot.
Using your thumb, make a deep indent in each cookie (almost all the way to the cookie sheet).
Bake for about 14 minutes or until lightly golden on edges. Cool for about 20 minutes.
Date Filling: Blend the dates or dates spread with the silan until smooth. (You may need a food processor if you are using dates instead of date spread).
Spoon or pipe the filling into the centre of each cookie.
Drizzle chocolate on each cookie and chill for about 10 minutes to set.