Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg, vanilla extract, and almond extract until well combined.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

In a separate bowl, combine the chopped figs, walnuts, honey, and ground cloves. Mix well to create the filling.

Roll out the dough on a lightly floured surface to about 1/4 inch thick. Cut into squares or circles, about 3 inches in size.

Place a teaspoon of the fig filling in the center of each square or circle. Fold the dough over to create a pocket and seal the edges with a fork.

Place the filled cookies on the prepared baking sheet and bake for 15-20 minutes, or until lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, dust the cookies with powdered sugar before serving.