In a medium saucepan, combine the water, lemon juice, cinnamon and dried apricots. Bring to a boil. Then cover and leave to simmer for 6 to 8 minutes or until the dried apricots are plump.

Meanwhile place the chocolate into a microwave-safe bowl and heat on high for about 90 seconds or until thoroughly melted. Stir every 15 or so seconds.

Using tongs, remove the apricots one at a time, shaking off the excess water. Dip half or more of each apricot into the melted chocolate.

Place the dipped apricots onto a cookie sheet lined with wax paper. Refrigerate for at least 30 minutes before removing.

Store the apricots in a sealed container in the refrigerator.