Brown Butter Icing
For spice blend, grind cinnamon stick in a spice mill (or coffee grinder used just for spices) or with a mortar and pestle. Add remaining spices and grind into a powder.
Preheat oven to 300 degrees F. and line a 9-inch square pan with parchment so that it hangs over the sides.
Cream butter, brown sugar and honey until smooth. Add eggs and orange zest and beat well. In a separate bowl, combine 2 ½ cups flour, baking soda and spice blend. Stir into butter mixture to combine. Toss raisins, dates, apricots and walnuts with remaining ¼ cup flour and stir into cookie dough. Press into prepared pan. Bake for 35 to 45 minutes until slightly browned.
Melt 3 Tbsp butter in a small sauté pan and let bubble until froth subsides and butter browns. Remove from heat and strain through a coffee filter.
Beat butter until fluffy. Gradually beat in honey, sifted icing sugar and spices until smooth. Fold in browned butter.
Spread the icing over hermit base. Cut into squares.