To make the panna cotta, whisk together the gelatin, water, vanilla extract, and Frangelico in a small bowl and set aside. Bring the cream, milk, and sugar to a boil over medium heat and then lower the heat to a simmer and cook for 3 minutes or until all the sugar has dissolved, stirring constantly. Remove from heat and whisk in the gelatin mixture until completely smooth. The gelatin might have gotten chunky while it was sitting out but it should dissolve completely when exposed to the warm liquid and mix in smoothly. Pour the mixture into (3) 1-cup capacity ramekins or (1) 3-cup capacity miniature bundt pan and refrigerate overnight.

While the panna cotta is setting, you can get to toasting the hazelnuts & making the glaze. Preheat the oven to oven to 350 degrees Fahrenheit. Place the hazelnuts in a metal baking dish in an even flat layer and sprinkle with salt. Roast in the oven for 10 minutes, or until the nuts have darkened slightly and are aromatic. Remove and allow to cool completely.

To make the glaze, whisk together the honey and cocoa powder until blended and set aside.

Once the panna cotta is set, dip the pan in hot water (do not submerge it, of course, just dip it in up until about 1 inch away from the top) for 10-20 seconds and then flip it over onto the serving surface. If it doesn't unmould right away, dip the pan in the hot water for a longer period of time. Once it unmoulds, drizzle the honey glaze over the top and sprinkle with the toasted hazelnuts. Serve immediately and refrigerate any leftovers.