Heat honey and sugar in a pot while stirring (not over 80 °!). Remove from the heat, place in a bowl and let it cool down lukewarm. Dice the figs, chop the chocolate. Finely chop the candied orange peel, mix with cranberries, figs, chocolate and nuts.
Mix flour, baking soda, cocoa, cinnamon and cloves. Beat the eggs and salt with the whisk of the hand mixer until foamy. Add the honey mixture and continue beating briefly. First fold in the fruit mixture, then the flour mixture.
Line a baking tray with baking parchment, place the mixture on top. Spread the mixture with the back of a moistened tablespoon to form a rectangle (approx. 30 x 35 cm). Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for 35-40 minutes.
Remove from the oven and leave to cool on a cake rack. Cut into approx. 60-70 strips (à approx. 2.5 x 6 cm). Airtight and stored in a cool place, the sticks will keep for at least 1 week.