<p>In large heatproof bowl set over saucepan of simmering water, combine chocolate, granulated sugar and cocoa powder, stirring constantly, until chocolate is melted and mixture is smooth, about 5 minutes. Whisk in butter.</p>

<p>Meanwhile, in small bowl, whisk together egg yolks, cream and coffee; whisk slowly into chocolate mixture. Whisk in cinnamon and cayenne pepper; remove from heat. Whisk in cookies, almonds, apricots, figs, and ginger (if using), until well combined.</p>

<p>Divide chocolate mixture in half. Place half of the mixture in center of large sheet of plastic wrap, shaping mixture into log, about 8 inches long x 2 inches wide. Roll up in plastic wrap, tightening both ends. Repeat with remaining chocolate mixture; refrigerate logs until set, about 3 hours. Remove logs from plastic wrap. Roll in icing sugar.</p>

<p>Meanwhile, using electric mixer, whip mascarpone cheese with honey until light and fluffy.</p>

<p>Slice each log into twelve 1/4-inch thick slices; place two slices on each plate and serve with whipped mascarpone and mixed berries.</p>