Combine port, honey, peppercorns, and cloves in a small saucepan; bring to a boil, and continue cooking until syrupy, 2 to 3 minutes. Set aside to cool.
Stir together cheeses; spread on bread with a small offset spatula.
Using a 2-inch round cutter, cut bread into rounds.
Top with figs, and drizzle with port sauce.
Garnish with mache, and serve.