Preheat oven to 350°F (175°C).
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture and mix well.
For the fig filling, combine chopped figs, orange juice, honey, and cinnamon in a saucepan. Cook over medium heat until thickened, about 10 minutes. Let cool.
Roll out the dough on a floured surface to about ¼ inch thickness. Cut into 2-inch squares.
Place a teaspoon of fig filling in the center of each square. Fold the dough over the filling and seal the edges.
Place cookies on a baking sheet and bake for 12-15 minutes or until golden brown.
Cool on wire racks before serving.