Allow frozen dough to thaw to room temperature. Soak chopped apricots and raisins in one cup warm water for about 5 minutes. Pat dry thoroughly. Mix apricots, raisins, almonds, preserves, cinamon and nutmeg and 2 tablespoons honey together.
On lightly floured board, roll thawed dough out to 12 x 14 inch rectangle. Brush dough with 2 tablespoon melted butter. Spread apricot mixture over dough, leaving 1/2 inch margin on all sides.
Beginning with 14 inch side, roll dough up tightly in jelly-roll fashion. Seal ends together to form oval and place on lightly greased sheet pan, seam side down.
Using kitchen shears, make slashes 1/4 inch deep to expose filling at one inch intervals. Brush with remaining butter. Allow to rise until doudble in size (approx. one hour).
Bake in preheated 350 degree oven 25 - 30 minutes until golden brown. Brush warm load with remaining honey for glaze and garnish with dried apricots and almonds. Remove from pan immediately.