In a large bowl, mix 2 cups flour, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt for the rugelach dough. Set aside.

Using a stand mixer, cream together 2 sticks of softened butter, softened cream cheese, and 1/3 cup granulated sugar until light and fluffy. Add 2 teaspoons vanilla extract and beat until combined. Gradually add the flour mixture on low speed. Mix until just combined, then fold in any remaining flour by hand.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour.

For the filling, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, and 1/4 teaspoon cardamom in a small bowl. Set aside.

Preheat the oven to 375˚F and line two sheet pans with parchment paper.

Divide the chilled dough into two portions. Roll out each portion into a 9-inch circle on a floured surface.

Spread half of the tahini over each circle, leaving a one-inch border. Add half of the brown sugar filling, followed by half of the pistachios and chocolate. Drizzle honey over the top.

Cut each circle into 12 equal wedges. Roll each wedge into a crescent shape and place on the prepared baking sheet.

Whisk together 1 egg and 1 tablespoon milk. In another bowl, mix 1 tablespoon granulated sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon cardamom.

Brush each crescent with the egg wash and sprinkle with the sugar-cinnamon-cardamom mix.

Bake for 20-25 minutes until golden brown, switching trays halfway through for even browning.