Grease a 20cm round cake pan. Using two sheets of rice paper, cut two semicircles large enough to line base of pan (20.5cm x 10cm radius). Repeat with remaining rice paper. Place two semicircles of rice paper in base of prepared pan. Line sides of pan with baking paper. Reserve remaining rice paper.
Spread nuts over an oven tray in a single layer.
Cook in a moderate oven (180C) for about 7 minutes, or until golden brown. Remove. Cool. Coarsely chop.
Combine nuts, dried fruit and combined sifted flour, cocoa and spices in a large bowl.
Heat honey and brown sugar in a small saucepan over a medium to low heat. Stir until sugar dissolves. Bring to boil. Reduce heat to low. Simmer, without stirring, for about 5 minutes, or until mixture is slightly thickened.
Pour over nut mixture. Add warm chocolate. Stir well.
Spoon into prepared pan. Press into pan to level. Gently press reserved rice paper onto mixture to form a circle.
Cook in a slow oven (150C) for 35 minutes, or until just firm. Cool in pan.
To serve, turn panforte upside down. Cut into thin wedges.