• Chop your mixed nuts into small pieces. You can use a food processor for a finer texture.
• Once the nuts are ready, chop the dark chocolate into small chunks.
• Combine the nuts, the chocolate, the ground cinnamon, and the clove (if using) in a bowl. Set this mixture aside.
• In a saucepan, combine the water, granulated sugar, honey, and lemon juice. Bring it to a boil over medium heat
• Bring to a boil, then simmer 10 minutes.
• Remove from the heat and stir in the vanilla. Let it cool.

 >> You can check. out this other perfect syrup recipe.

• Preheat your oven to 350°F (175°C).
• Brush a 9×13-inch baking dish with melted butter.
• Place the first layer of phyllo dough into the dish, ensuring it covers the entire bottom.
• Brush this layer with more melted butter. Continue layering and buttering the phyllo dough, about 8 sheets in total.
• Spread half of the nut-chocolate mixture evenly over dough.
• Layer another 8 sheets of phyllo, buttering each sheet.
• Add the remaining nut-chocolate mixture.
• Finish with a final 8 layers of phyllo, buttering each time.
• Press the layers gently.
• Before baking, use a sharp knife to cut the baklava into diamond or square shapes. This will make it easier to serve after baking.
• Bake for 40-45 minutes until golden and crisp.
• Pour the cooled syrup over hot baklava.
• Let soak for several hours or overnight before serving.