Preheat oven to 325F. You will need a 9" tart pan with a removable bottom (9" springform pan will also do). Trace bottom of tart pan onto sheet of parchment paper and cut a circle to fit. Spray bottom and sides of the pan with nonstick spray and place the circle of parchment in the bottom. Coarsely chop 1/2 cup of the mixed nuts, leaving 1 cup whole, and place them all in a mixing bowl. Add pine nuts, candied peel, raisins and orange zest. In a small bowl, stir together flour, cocoa powder, chocolate chips, spices and salt. Add flour mixture to the fruits and nuts; toss to coat evenly. In a microwave safe bowl, heat the honey, sugar and water to make a clear, bubbling syrup. Heat for a minute; stir to dissolve sugar. If it's not bubbling and the sugar is not dissolved, heat for 30 second increments. Stir in the hot syrup to coat the nut and fruit mixture evenly. Pour batter into the prepared tart pan. Bake for 30-35 minutes, or until the centre is firm. Cool in the pan on a wire rack for 15 minutes. Remove the side ring from the pan; cool completely. Place in freezer for 15 minutes to chill quickly, then peel off the parchment. If you like, dust the top with icing sugar. You'll need a sharp, solid knife to cut the panforte into thin wedges. Yield: 16 portions.