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.
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.
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.
Meanwhile, using electric mixer, whip mascarpone cheese with honey until light and fluffy.
Slice each log into twelve 1/4-inch thick slices; place two slices on each plate and serve with whipped mascarpone and mixed berries.
• Flavor whipped mascarpone with vanilla or orange liqueur if desired.
• Substitute any nut, such as pistachios, pecans or walnuts, for almonds.
• Substitute any dried fruit, such as raisins, cranberries or cherries, for dried apricots and figs.