PLACE the figs, cinnamon and vanilla extract in a food processor and process to a sticky paste. IN a large bowl, mix the fig paste with the chopped dates, apricots and pistachio nuts until thoroughly combined. DIVIDE the mixture in half and place each portion along the center of a sheet of baking paper in a log shape. TIGHTLY roll up each 'salami' in the baking paper to form a neatly packed cylinder (you can also use a sushi rolling mat to make this even easier). SQUEEZE firmly to make sure each roll is tightly packed, and secure the ends by twisting them. REFRIGERATE for 2 hours before slicing into rounds.