In a small bowl, combine honey and cocoa, stirring until smooth. Spread onto bottom of Graham cracker crust. Set aside.
In a small bowl, dissolve gelatin in boiling water, stirring several minutes until completely dissolved. Set aside.
In a mixing bowl, beat together cream cheese and honey until smooth. Add peanut butter and beat well until mixed, scraping bowl occasionally. Beat in gelatin mixture. Fold in whipped topping. Spoon into crust over Black Bottom mixture. Freeze at least 6 hours. Cut into 8 wedges to serve. Serve while frozen.