In Advance: In a saucepan, bring the honey, water, sugar, orange rind and juice, and cinnamon to a boil. Boil over low heat for 10 minutes, remove from heat and allow to cool.
Grease a shallow baking pan. Line with 4 phyllo sheets, brushing each one with melted butter (use a pastry brush).
Spread a layer of ground nuts evenly over the pyllo. Drizzle some melted butter and syrup on top.
Cover with 2 additional sheets, brushing each with butter, and repeat this procedure 3 times. Cover the last layer of nuts/butter/syrup with the remaining sheets of phyllo (still brushing every sheet with butter).
Press the philo against the rim of the pan, trim with a sharp knife if necessary. Cut through the top layers of phyllo diagonally to make about 24 equal diamond shapes.
Bake in a 350-degree oven for 30 minutes. Increase the heat to 400 degrees F and bake 10-15 minutes more, or until golden brown.
Pour cooled syrup on top and let the baklava cool. Slice all the way through the previous slices to make 24 diamond-shaped bars. Brush the top with the remaining butter.