Thaw the phyllo dough according to the package directions. When thawed, unroll the dough and cut the dough so the sheets will fit the pan. cove with a damp towel to keep it from drying out.
Set the oven to 350 degrees. Lightly grease 9x13 pan.
Process the nuts into small, even sized pieces. Combine with sugar, cinnamon and cloves. Set aside.
Melt butter separately. Place a sheet of phyllo dough into the pan. Use a pastry brush to coat the phyllo sheet with melted butter. Press it lightly to fit the pan. Add three more phyllo sheets one at a time, coating each sheet with butter. Sprinkle a thin layer of the nut mixture onto dough. cover with two more sheets brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 4 phyllo sheets thick, each sheet individually buttered, including the top. Don't worry if the sheets wrinkly, it adds more texture.
Use a sharp knife, make one slice all the way through, from corner to corner. Continue cutting, criss-crossing until you have a bunch of diagonal pieces.
Bake at 350 degrees for 30-35 minutes or until lightly golden brown and edges appear slightly crisp. While pan is in the oven, make the syrup. combine the cinnamon stick, sugar, lemon juice, honey and water in a medium saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow the syrup to cool. Spoon the cooled syrup over the freshly baked, hot baklava. Let cool for at least 4 hours before serving. Garnish with finely ground nuts (opt).