Preheat oven to 325 F

Line and grease a 9 inch springform pan.

In a small bowl, sift together the flour, cocoa powder and spices.

In a large bowl, combine the hazelnuts, almonds, dates and candied orange and stir in the spiced flour mixture to coat. 

Combine the sugar and honey in a small saucepan and heat over low heat for 2-3 minutes, stirring, until dissolved.

Stir in the chocolate chips until melted. Remove from heat and pour over the nut and fruit mixture. 

Stir until well combined. 

Press the mixture into the prepared springform pan and bake at 325 F for 30 minutes.

Cool the panforte in the pan {about 10 – 15 minutes} before removing from the pan. 

Slice into thin slices {I was able to get 16} and serve or wrap up in cello bags for gift giving.