In a large bowl, whisk together sourdough discard, all-purpose flour, baking powder, salt, honey, and lemon zest until a soft dough forms. Let it rest covered for 5 minutes.

In a separate bowl, combine beaten eggs, sharp cheddar cheese, chives, parsley, and black pepper. Mix until well blended. Set aside.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll the rested dough into a rectangle about ¼-inch thick. Cut out 3-inch circles.

Place a spoonful of the filling in the center of each dough circle. Fold the dough over and seal tightly.

Brush each pocket with melted butter and bake for 12-15 minutes, or until golden and puffed.

Let the pockets cool on a wire rack for a few minutes before serving warm.