Preheat the oven to 200 degrees C. Grease two baking trays.
Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside.
In a large bowl combine the flour, sugar and baking powder. Cut in the copha until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball.
Turn the dough out onto a lightly floured surface and roll out to 5mm thickness. Cut the dough into strips that are 10cm wide. Spread filling onto one half of each strip lengthways. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every 3cm or so. This will make diamond shapes. Place the biscuits onto the prepared baking tray.
Bake for 15 to 20 minutes in the preheated oven until golden brown. Remove from the baking tray to cool on wire racks. Add icing and sprinkles if you wish.