In a large mixing bowl, cream together the butter, sugar, honey, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until combined. Add the flour, baking powder, cinnamon, and salt, beat until combined and the dough forms a ball.Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the crackers using a mini animal cookie cutter. Carefully transfer the crackers to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.Preheat oven to 350 degrees. Bake the crackers on the middle rack of the oven for 8-10 minutes (8 for softer, 10 for crunchier) or until just lightly golden brown. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.To make the glaze. In a medium bowl, beat together the powdered sugar and berry juice until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time, until drizzly. Dip the tops of crackers into the glaze, letting the excess drip off. Transfer to a wire rack and decorate as desired with sprinkles or edible flowers. Crackers can be stored in an airtight container for up to 1 week at room temperature.