That sounds like a good idea to let them soften. Probably enhances the experience.

I have used piloncillo in Tex-Mex cooking - moles and other spicy sauces to add a little sweetness. I never thought about using it somewhere else.

I'm down for honey on just about anything. I usually make a wash for my baby-back ribs with a honey base and some chile spices like ancho or gaujillo or chipotle. It really elevates the ribs when you brush it on when you are nearly at the end of smoking.