For the figs with raspberries and cream cheese, cut the figs crosswise, drizzle with honey and simmer in sweet wine with cinnamon stick, standing, for about 5 minutes, until they are soft to the core.
Set aside a few raspberries for decoration. Mix remaining raspberries with raspberry syrup and bring to a boil briefly.
Fill figs with a spoonful of cream cheese and arrange on a raspberry topping, sprinkle with Flower-Power spice-flower mixture.
Serve the figs with raspberries and cream cheese.