In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine the dry ingredients and set aside.
In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the cashew butter and beat until well combined. Add the honey, egg yolks, and vanilla and beat again until well combined. Add the dry ingredients to the bowl with the mixer off. Beat on low speed until the flour is fully incorporated. Add the chopped cashews and beat briefly to combine. Wrap the dough in plastic wrap and chill until firm, for at least 2 hours. The dough can be refrigerated for couple of days ahead of baking.