For the dates, bring the chopped dates, white wine and half of the ground cinnamon to a simmer in a pan. Simmer for 4-5 minutes, then spoon into a shallow serving dish.
For the meringue, in a bowl, whisk the egg whites until soft peaks form when the whisk is removed.
Gradually add the sugar, whisking continuously, until stiff peaks form when the whisk is removed.
Transfer the meringue mixture into a piping bag. Starting at the centre of the dish, carefully pipe the meringue in a spiral until it covers the dates.
Using a chefs' blow torch, heat the top of the meringue until it turns golden-brown. Alternatively, heat the grill to its highest setting and place the meringue under it for 2-3 minutes, or until golden-brown.
To serve, spoon the dates and meringue topping into the centre of a serving plate. Drizzle over the honey and sprinkle over the remaining ground cinnamon.
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