Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, line a small rimmed baking sheet with parchment paper. Place the honey in a microwave-safe bowl and warm it for a few seconds or until it is easily pourable. Stir the nuts in the honey to coat them, then spread them out in an even layer on the baking sheet and sprinkle, as desired, with cinnamon and flaky sea salt. Roast the nuts for 10 minutes or until they're golden. Remove from oven and let cool at least 5 minutes. Once cool, break the nuts apart into clumps. (The honey roasted nuts can be made up to 2 days in advance. Store between parchment paper in an airtight container until ready to use.)
For The Chocolate Bark:
Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Place the chocolate and the runny nut butter into two separate microwave-safe bowls. Add 2 teaspoons coconut oil to the chocolate and (if the nut butter is not runny enough) to the nut butter. Microwave them both at 15 second intervals, stirring regularly, until they're smooth and pourable.
Pour the melted chocolate on the lined baking sheet and spread it into a thin, even rectangle using a knife or offset spatula. Next, drizzle three parallel lines of the nut butter down the chocolate (you may not use all the nut butter, FYI). Using a butter knife, drag across the peanut butter and swirl until the bark has bits of nut butter and chocolate throughout. Scatter the chopped prunes and honeyed nuts over the top and add additional flaky sea salt and cinnamon, as desired. Place the bark in the freezer to set, about 30 minutes. Once solid, remove from the refrigerator and use a sharp knife or your hands to break into uneven pieces.