In a saucepan, whisk together the vanilla, orange zest, cornstarch, cocoa, reishi coffee powder, cinnamon, and salt. Add the milk and honey. Whisk the liquid into the dry ingredients in the saucepan until smooth.

Place the saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a boil and thickens, about 5 minutes. Add the chocolate and cook, whisking constantly, until the chocolate is melted, 1 to 2 minutes.

Remove the saucepan from the heat. Divide the mixture equally among 6 serving dishes such as dessert coupes or ramekins. To prevent a skin from forming, place plastic wrap directly on the surface of each pudding. Chill in the refrigerator until set, about 1 hour.