Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a medium bowl, combine the flour, baking powder and salt. In a large bowl, use an electric mixer to cream the butter, sugar and honey until light and fluffy, about 3 minutes. Mix in the tahini until fully combined. Beat in the dry ingredients in 2 additions. The dough will be a bit sticky.

In a small bowl, combine the white and black sesame seeds. Scoop the dough by heaping tablespoon-full (about 1 ounce) and roll in the sesame seeds. Place on the prepared sheet pans about 2 inches apart. Press down the balls slightly with the palm of your hand.

Bake the cookies until light golden brown, about 13-15 minutes, rotating sheet pans about halfway through cooking. Let the cookies cool on the pans. They will firm up as they cool.

Store in an airtight container.