Preheat your oven to 350°F (175°C) and spread the chopped walnuts in a single layer on a baking sheet. Toast the walnuts for 5 to 7 minutes until they are fragrant and lightly golden brown, watching closely so they do not burn.

Using a sharp paring knife, make a vertical slit along the side of each dried fig to create a small pocket. Gently open the pocket with your fingers, being careful not to tear the fig completely in half.

Stuff each fig with about 1 to 2 teaspoons of the toasted walnuts, pressing the opening closed to secure the filling inside. Arrange the stuffed figs in a single layer in a small baking dish with the slit sides facing up.

In a small saucepan, combine the honey, water, fresh lemon juice, cinnamon stick, and orange zest. Bring the mixture to a gentle boil over medium heat, then simmer for about 5 minutes until it thickens slightly into a fragrant, glossy syrup.

Pour the warm syrup evenly over the stuffed figs in the baking dish. Bake in the preheated oven for 15 minutes, or until the figs are tender, plump, and beautifully caramelized around the edges.

Remove the dish from the oven and let the figs cool slightly for 5 minutes before serving. Serve the warm stuffed figs drizzled with the remaining syrup from the dish, optionally paired with a dollop of cool Greek yogurt or vanilla ice cream.