To make the honey tahini swirl. In a small bowl, combine 1/3 cup tahini and 1/3 cup honey. Place in the fridge while you make the cookie dough. Preheat the oven to 350° F. Line a baking sheet with parchment paper.In a mixing bowl, beat together the butter and brown sugar until combined. Beat in 1/4 cup honey, 1/4 cup tahini, egg, and vanilla. Add the flour, baking soda, cinnamon, and salt, beat until creamy. Fold in chocolate chips.Grab the tahini honey swirl, and dollop 1/2 teaspoon size amounts of the mix into the dough. Gently stir to swirl the tahini throughout the dough, don't over mix, you want some chunks of tahini too. Roll the dough into rounded tablespoon size balls and place 3 inches apart on the prepared baking sheet. Bake for 7-8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-2 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Sprinkle with sea salt. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended), or let cool and store in an airtight container for up to 4 days.