Combine flour, 3 tablespoons sugar, rosemary and baking powder in food processor and pulse to combine. Add butter and pulse until the mixture resembles coarse crumbs. Add eggs and wine. Pulse until mixture forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes.

Cut dough into 4 equal pieces. On a lightly floured work surface, roll out each piece of dough into a 1/4-inch thick rectangle. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of dough into 1/2-inch pieces. Roll each piece of dough into small balls, roughly the size of a hazelnut. Lightly dredge balls in flour, shaking off any excess. 

Heat large, heavy-bottom pot over medium-high heat, and fill halfway with oil. Heat oil to 375°F. Working in batches, fry dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining dough. 

Combine honey, remaining sugar and lemon juice in large straight-sided skillet over medium heat. Cook until honey is warmed through and sugar dissolves, about 1 to 2 minutes. 

Add dough balls to skillet and toss to coat. Remove from heat and let cool in skillet for 2 to 5 minutes. Meanwhile, coat the outside of a water glass with cooking spray and place in middle of round platter or cake stand.