Grease and flour an 8" round baking pan (one that is about 3" high is best). Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the brown sugar, honey, oil, eggs, buttermilk, and orange zest until well combined.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Create a well in the flour, then pour the wet ingredients. Mix until combined, but not over mixed. It is okay if there are a few lumps.
Pour into the baking pan and bake for 25 - 30 minutes, or until a toothpick comes out clean. Cool in the pan for about 20 minutes, then turn out onto a wire rack to cool completely.
While the cake is cooling, whip the mascarpone. Add the heavy cream and extracts then beat until soft peaks form. Gently whisk in the powdered sugar.
Spread the whipped mascarpone onto the cooled cake. Slice the figs and place on top of the cake, then finish with a drizzling of honey.