1. Heat oven to 350 degrees . Line a 13 x 9-inch baking pan with aluminum foil.
2. In a bowl, whisk together flour, baking powder, cinnamon and salt. In another bowl, beat butter and 1/2 cup of the sugar for 2 minutes, until fluffy. Beat in vanilla extract. Pour in flour and beat on low until well combined. Press firmly and evenly (the flat side of a measuring cup works well) into foil-lined pan.
3. In a medium lidded pot, combine figs, orange juice and zest, honey and remaining 2 tbsp sugar. Bring to a simmer, cover, reduce heat to mediumlow and cook 15 minutes, until softened. Transfer to a food processor and run until smooth. Cool 5 minutes. Using a spatula dipped in warm water, carefully spread fig mixture over cookie layer (re-dip spatula as necessary to prevent sticking).
4. Bake at 350 degrees for 25 minutes. Cool completely. Remove from pan by lifting foil and place on a cutting board. Cut into 36 pieces.