Soak diced figs in rum for 30 minutes to 2 hours.

Preheat oven to 350 degrees F.

Toast walnuts and almonds on a baking sheet until darkened and fragrant, about 8-10 minutes. Cool.

Toss nuts, chocolate, sugar, and spices with figs and rum.

Simmer butter over low heat, skimming and discarding foamy solids until clear, about 8-10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan.

Unroll phyllo dough, lay on counter, and cover with a kitchen towel.

Lay 1 sheet of phyllo on the pan and brush lightly with butter.

Repeat with 11 more sheets, working quickly and keeping phyllo covered.

Scatter 1/3 of nut mixture (about 1 1/2 cups) evenly over phyllo layers.

Repeat 2 more times, then top with remaining 12 sheets of dough.

Carefully cut 3/4 of the way through phyllo and nut filling to make 96 squares.

Bake until light brown and cooked through, about 1 hour.

Raise temperature to 450 degrees F and bake until golden crisp, about 5-8 more minutes.

While baklava crisps, heat sugar, honey, and water in a saucepan over high heat until sugar dissolves.

Add lemon juice, then carefully pour hot syrup over baked baklava, making sure to get into all the cuts.

Let cool completely.

Complete the pre-made cuts and serve with honey drizzled on top.

Store in sealed container for up to 1 week.