Step 1Spread nuts on baking sheets in 2 piles and toast at 325 degrees until lightly browned, about 10 to 15 minutes. Shake pans halfway through to ensure that nuts toast evenly. Allow to cool a few minutes. Gather hazelnuts into a kitchen towel and rub together to remove skins.
Step 2Combine nuts with cinnamon, ginger, cloves, nutmeg, pepper, flour and cocoa powder in large bowl.
Step 3Cut fruit into 1/2-inch pieces and toss with nut mixture.
Step 4Stir together honey and sugar in small saucepan. Bring to a boil without stirring. Using a pastry brush dipped in water, brush sides of pan to remove any undissolved sugar granules. Cook until sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from heat and pour into fruit mixture. Stir to combine as well as possible. Mixture will be very thick and sticky.
Step 5Place ring of 9-inch springform pan (without the bottom) on parchment-lined baking sheet.
Step 6Dip your hands in water and press fruit mixture evenly into springform pan. Bake at 300 degrees until top is slightly puffed, 1 hour. Remove from oven and cool completely in pan. Store at room temperature, wrapped tightly in plastic wrap, several weeks.