Place coarsely chopped walnuts on baking sheet and place in hot oven. Bake for 8 minutes. Remove from oven.
Melt both chocolate chips in a double boiler(over water-or microwave if you like but be careful not to burn). Stir frequently to melt and when smooth and velvety, add in apricot preserves. Mix thoroughly. Remove from heat.
Quickly add in cinnamon, lemon and orange zest, stirring to mix.
Spread out onto wax paper lined baking sheet. Sprinkle with toasted walnuts and chopped dried apricots. Press them down into the chocolate so they will stick.
Chill 1 hour or until firm.
Break into pieces. Store in covered container(or zip loc bag) in the fridge. Will keep at least one week. Enjoy!