For the dough:

1. In the bowl of a standup mixer add flour, sugar, salt, and baking powder. Mix to combine. Add the lemon and orange zest, eggs, melted butter, liquor and vanilla extract. Mix until the dough comes into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
2. After dough has chilled, roll out on a lightly floured surface. Cut into strips. Roll each strip into a log and cut into small similar-sized pieces, about the size of a hazelnut. Roll each piece in the palm of your hands to form a ball.
3. In a large saucepan, pour in one-inch of oil. Heat over medium-high heat until a deep frying thermometer in the oil reaches 375F. Fry the dough balls in batches for about 2 to 3 minutes until lightly golden. Drain on a paper towel-lined plate.

Topping

1. In a large saucepan, add honey, sugar and orange zest. Bring to a simmer and cook while stirring until the sugar is dissolved, about 3 or 4 minutes. Add the struffoli and mix to coat.
2. Remove from the heat and let cool for a couple of minutes. Spray the outside of a small glass and place in the center of your serving platter. Using a spoon arrange the struffoli around the glass to form a wreath shape. Drizzle with the remaining honey and top with sprinkles. When set, remove the glass from the center and serve.