In a large pan, pour the water, sugar, and honey, then add the orange peel and cinnamon stick.

Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes.

Remove from the heat, allow to cool for about 20 minutes, then pour into a large measuring cup and refrigerate.

Preheat the oven to 350°F (180°C).

Process the hazelnuts and almonds in a food processor until finely ground — place in a large mixing bowl and mix in the chopped chocolate.

Add the sugar, cinnamon, and salt, and use a large spoon to mix. Set aside.

Brush the bottom of one 9x13-inch baking dish with the melted butter, then line a filo sheet over it. Brush the filo with butter, then layer another sheet over it. Repeat until you have five sheets layered.

Evenly sprinkle ¼ of the nuts mixture over the buttered filo and repeat the same process with the remaining filo and nut mixture.

Once you have layered the last filo, brush it with butter and use a sharp knife to cut the cake into three vertical and four horizontal positions—a total of 12 squares.

Cut each square into two triangles, then brush the cracks with butter.

Bake for 45 to 50 minutes until the filo is golden brown.

Remove from the oven and immediately soak it with the chilled syrup.

Allow to cool to room temperature before slicing. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for 5 days, or in the freezer for up to 30 days.