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1
Stir honey, sugar, butter, cinnamon, and salt in medium skillet over medium heat until sugar melts. Cook until mixture boils and is deep golden brown, about 3 minutes. Mix in walnuts. Pour out onto sheet of foil; cool completely. Chop walnut crunch into small pieces.
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2
Can be made 2 days ahead. Store airtight at room temperature.
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3
Stir 1/2 cup sugar, 1 tablespoon water, and salt in heavy large skillet over medium heat until sugar is evenly moist. Cook until sugar begins to turn golden, stirring occasionally, about 4 minutes (mixture may be granular). Place figs in sugar mixture, cut side down, and cook until figs begin to release juice, about 3 minutes. Add butter; swirl skillet to melt. Remove skillet from heat. Add Port and let stand 5 minutes. Using slotted spoon, transfer figs to plate and cool. Return syrup to boil, whisking until smooth. Cool syrup completely.
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4
Figs and syrup can be made 1 day ahead. Cover separately and chill. Rewarm syrup before using.
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5
Preheat oven to 350u00b0F. Line baking sheet with foil. Roll out thawed puff pastry on lightly floured surface to 12x8-inch rectangle. Using 3 1/2-inch round cutter, cut out 6 rounds; arrange on prepared sheet. Divide walnut crunch among pastry rounds. Top each with 3 fig halves, cut side up.
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6
Bake tartlets until pastry is puffed and golden, about 30 minutes.
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7
Tartlets can be made 2 hours ahead. Let stand at room temperature. Rewarm at 350u00b0F for 8 minutes.
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8
Arrange cheese atop warm tartlets. Brush or drizzle with warm Port syrup, then top with cube of honeycomb or drizzle with honey.
