Preheat oven to 375 degrees F.

In the bowl of a food processor, add walnuts and pistachios. Pulse a few times until chopped fine.

In a medium bowl, combine nuts, mini chocolate chips, brown sugar, orange zest, cinnamon, cardamom, ginger and salt.

Use the melted butter to butter the bottom and sides of a 9x13-inch pan.

Lay down one sheet of phyllo, and brush with melted butter. Repeat this process until you have seven layers. Top with one cup of the nut mixture. Layer and butter three more layers of phyllo. Reserve 1 cup of the nut mixture.

Use the remaining nut mixture to cover the layers of buttered phyllo. Layer and butter three more layers of phyllo. Add the remaining cup of nut mixture in an even layer.

Layer and butter the remaining phyllo layers on top of the final nut mixture layer. Cut the top layer of phyllo into desired pattern. I found cutting vertically into four rows, then horizontally into five rows, and finally cutting each square on the bias. It makes for perfect little triangles!

Bake for 30 minutes, or until golden brown. While it bakes, make the syrup. Once baked, remove from oven and cool.

To make the syrup, combine sugar and water in a small saucepan. Cook over medium heat until it's bubbling and all the sugar has dissolved. Stir in honey. Remove fro heat, add orange juice and bourbon. Cool.

Top the cooled baklava with bourbon orange honey syrup. Cut and store in an airtight container.