First, in the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. In a separate bowl, stir together the bourbon or rum, confectioners’ sugar, the cocoa powder, and honey.
Add the wet mixture to the food processor and pulse until just combined. Let the dough rest, uncovered, at room temperature for 4 hours or, lightly covered, overnight.
The mixture will dry out as it sits.
Use your fingers to roll the dough into balls about 1 inch in diameter. Make sure they are round.
Gently roll the rum balls into the powdered sugar making sure to coat the entire surfaces.
Enjoy! Store in an airtight container at room temperature for moist textures.