Preheat oven to 375˚F. In a bowl, using a wooden spoon, beat the butter until creamy. Beat in the sugar and brown sugar. Stir in the salt and honey. Sift the flour and baking powder into a bowl. Add the eggs to the butter mixture one at a time, beating well after each addition. Add the flour mixture and orange zest. Brush a tray of 12 madeleine molds with melted butter and place in refrigerator for 2 minutes. Brush again with melted butter and flour. Tap out the excess. Spoon the batter evenly into prepared molds. Do not overfill. Bake until golden, 8-9 minutes. Remove from oven, and allow to rest for a minute. Invert the pan on a work surface. Cool cookies and dust with sifted confectioners' sugar if desired.