Crush the walnuts and biscuits in a food processor being careful to roughly chop the ingredients, not reduce to a powder.
Melt the butter in a medium sized pan, add the walnut and biscuit mix, the vanilla, condensed milk, brandy, cocoa powder, honey and cinnamon.
Mix together with a large spoon to start with, then with your hands to thoroughly combine.
Place a sheet of cling film on your work surface, roll the cake mixture into a large sausage/salami shape and wrap. Place another two layers of cling film on the table and wrap up the cake mixture again to give it greater protection. Chill for 2 hours or place in the freezer to use at a later date.
When you’re ready to make the cakes, remove the mix from the fridge (or defrost if in the freezer). Cut into 1 cm thick slices and place on greaseproof paper.
Melt the cooking chocolate either in the microwave or in a bowl over a pan of simmering water and dip the cakes into it -one by one, leaving them back on the greaseproof paper when coated.
Place back into the fridge for the chocolate to set- your cakes are ready.
Either eat immediately or wrap each one in silver paper and store in an airtight container in the fridge.
As usual there are many variations of this recipe. You can use pistachios, almonds…any mixture of nuts that you like or have in the cupboard. Desiccated coconut is also a good addition- reduce the amount of biscuits slightly if using.